Air Fryer Loaded Zucchini Skins

By Laura RegePublished: Jul 20, 2022

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PHOTO: JOEL GOLDBERG; FOOD STYLING: MICAH MORTON

Air Fryer Loaded Zucchini Skins are the leaner, meaner version of potato skins. They're just-as-Game-Day-appropriate, perfect served alongside pigs in a blanket, Buffalo wings, or nachos supreme.

This recipe is super flexible. For a vegetarian version, skip the turkey bacon. If you're short on time, buy store-bought guacamole to dollop on top of the boats. Not a fan of cheddar? No problem. Either top the boats with the guac and serve as is, or swap in another cheese like pepper Jack for a spicy take or mozzarella for a milder version.

P.S. Don't toss the filling of the zucchini that you scoop out—sauté it and stir into scrambled eggs or serve with salmon.

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Yields:: 2 - 4 serving(s)
Prep Time:: 10 mins
Total Time:: 25 mins

Ingredients

Olive oil cooking spray
2
slices turkey bacon
2
medium zucchini (about 1 lb. total)
1/2 tsp.
kosher salt
Freshly ground black pepper
1 c.
shredded cheddar
1
large avocado, halved, pitted, and flesh scooped
3
cherry tomatoes, finely chopped
1 tbsp.
finely chopped red onion
1 tbsp.
fresh lime juice
1 tsp.
finely chopped fresh cilantro leaves, plus more for serving
1
small jalapeño, stemmed, seeded, and finely chopped, divided

Directions

1. Step 1Spray an air-fryer basket with cooking spray. Place bacon in basket and cook at 350°, flipping halfway through, until cooked through and crisp, about 5 minutes. Transfer bacon to a cutting board. Let cool slightly, then finely chop.
2. Step 2Meanwhile, cut zucchini in half lengthwise, then in half crosswise. Using a teaspoon, scoop out seeds, creating 8 boats with roughly 1/4"-thick sides and bottoms. Lightly spray zucchini with cooking spray; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Step 3Working in batches if necessary, in air-fryer basket, arrange zucchini cut side up in a single layer, spacing about 1/8" apart. Cook at 400° until just tender and starting to turn golden in spots, about 7 minutes.
4. Step 4Remove air-fryer basket and carefully (basket will be hot) fill zucchini with cheese. Return to air fryer and continue to cook at 400° until cheese is bubbly and golden, 1 to 2 minutes more.
5. Step 5Meanwhile, in a medium bowl, mash avocado with a fork. Stir in tomatoes, onion, lime juice, cilantro, 2 teaspoons jalapeño, and remaining 1/4 teaspoon salt.
6. Step 6Arrange zucchini boats on a platter. Spoon guacamole into zucchini boats. Top with bacon, more cilantro, and remaining jalapeño.

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preview for We Can't Get Enough Of These Cheesy Potato Skins

PHOTO: JOEL GOLDBERG; FOOD STYLING: MICAH MORTON

Laura Rege

Recipe Developer

Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn't in the Delish kitchens, you'll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.