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Stuffed zucchini boats became a regular in my kitchen because the filling cooks in one pan before it goes into the shells, and everything is ready in 30 minutes.
The version I make uses ground beef, carrot, onion, and a little tomato sauce — it ends up tasting closer to a Bolognese than a standard stuffed zucchini filling, and that depth is what makes it work.
One thing worth doing before anything else: after you scoop out the zucchini flesh, chop it and cook it into the meat mixture instead of discarding it. It adds moisture to the filling and keeps it from drying out in the oven.
Most recipes skip that step — this one doesn’t, and it’s noticeable.
Why make these in the air fryer?
Because it is a little quicker to prepare them there – the hot air technology bakes them evenly and quickly. The zucchini is soft, but not overcooked. The melted cheese gets nice and bubbly. You can use your oven for other recipes at the same time.
Cook stuffed zucchini boats without the cheese for 10 minutes at 400 F. Add the grated cheese and cook for additional 5-10 minutes, until the zucchini is soft and the cheese is melted and bubbly.
If using an electric oven, cook unstuffed zucchini boats brushed with oil and seasoned with salt and pepper for 10 minutes. Add the stuffing and bake for additional 10 minutes. Add the cheese and bake until melted (5 minutes).
Ingredients Notes
Medium zucchini work best here.
Large zucchini can have thicker skin that stays a little tough even after the filling is hot, while small zucchini do not leave enough room for stuffing.
If you do not have zucchini, yellow squash works as a direct substitute with no change in timing. Eggplant can also be used, but it tends to turn softer and may need a little more time to cook.
For the cheese, I like using both mozzarella and Parmesan.
The mozzarella melts and bubbles, while the Parmesan adds a sharper, saltier finish. You can use just one if that is what you have, but the combination is better.
How Long to Cook Stuffed Zucchini Boats in the Air Fryer at 400 F (200 C)?
Why make these in the air fryer? It is a little quicker, and the hot air cooks the zucchini evenly without overdoing it.
The shells turn tender, the filling heats through well, and the cheese gets nicely melted and bubbly. It is also convenient when you want to keep the oven free for something else.
Cook the stuffed zucchini boats without the cheese for 10 minutes at 400 F.
Then add the grated cheese and cook for another 5 to 10 minutes, until the zucchini is soft and the cheese is melted and bubbly.
If you are using an oven, brush the zucchini shells with oil and season the insides with salt and pepper.
Bake them for 10 minutes, then add the filling and bake for another 10 minutes. Add the cheese at the end and bake for about 5 more minutes, until melted.
Can You Freeze These Stuffed Zucchini Boats?
I do not recommend freezing the assembled zucchini boats.
Zucchini does not thaw well, and the texture turns mushy once defrosted.
The filling freezes much better.
You can make the meat mixture ahead and freeze it for up to 1 month, then thaw and use it when you are ready to cook fresh zucchini.
What to Serve These With
A crisp green salad with a sharp vinaigrette works especially well here because the acidity balances the richness of the cheese and meat filling.
In summer, sliced tomatoes with olive oil and salt are a natural side.
If you want to make the meal a little more substantial, crusty bread is perfect for catching any filling that slips out of the boats.
FAQ for Air Fryer Stuffed Zucchini Boats Recipe
How do you keep stuffed zucchini boats from getting soggy?
Season the inside of the zucchini shells with salt before filling them, and pat away any moisture that collects.
It also helps to make sure the filling is not too wet.
If there is extra liquid in the pan after cooking the meat and vegetables, let it cook off for another minute or two before filling the boats.
Can you make the filling ahead of time?
Yes. The filling can be made up to 2 days ahead and kept in the refrigerator.
When you are ready to cook, fill fresh zucchini shells and bake as usual.
I like to let the filling sit out for a bit first so it is not fridge-cold going into the zucchini.
Can you use a different meat?
Yes. A mix of beef and pork gives the richest flavor and keeps the filling moist.
Ground turkey works too, but it is leaner, so I usually add a little extra tomato sauce.
Italian sausage is another good option, though I would reduce the dried herbs a bit if the sausage is already heavily seasoned.
More Zucchini recipes:
- Seriously the best! Zucchini Soup – my all time favorite soup, gluten free and vegan option
- Love pizza? Have you tried my Zucchini pizza crust yet? It is so good!
Easy Stuffed Zucchini Boats
Ingredients
- 2 medium zucchini, cut in half lengthwise, flesh scooped out, leaving a shell about 1/4 inch thick
- Salt and pepper, to season the zucchini
- 1/2 small onion, chopped
- 1 small carrot, diced
- 2 tbsp tomato sauce
- 1 garlic clove, pressed
- 2 tbsp vegetable oil
- 4 oz ground beef, or a mix of ground beef and pork
- 1/4 tsp oregano
- 1/4 tsp dried basil, optional
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/2 cup grated mozzarella
- 1/4 cup grated Parmesan
Instructions
- Chop the scooped zucchini flesh into small pieces.
- Preheat the oven to 400°F. If using an air fryer, preheat it to 400°F for 5 minutes just before cooking.
- Heat 1 tablespoon of oil in a pan and cook the ground beef for 4 to 5 minutes, breaking it into small pieces, until no longer pink. Transfer to a plate.
- Add the remaining tablespoon of oil to the same pan. Add the onion, chopped zucchini flesh, carrot, and garlic. Cook for 3 to 4 minutes, stirring often, until softened.
- Return the cooked meat to the pan. Add the tomato sauce, salt, pepper, oregano, and basil, and stir to combine.
- Season the inside of the zucchini shells with salt and pepper and brush lightly with oil.
- Divide the filling between the 4 zucchini boats.
- Bake for 20 minutes, adding the cheese after the first 10 minutes. Serve warm.
- Store in an airtight container in the refrigerator for up to 4 days.
Notes
- Air fryer: Cook without the cheese at 400°F for 10 minutes. Add the cheese and cook 5 to 10 more minutes, until the zucchini is tender and the top is bubbly.
- Freezing: Freeze the filling only, for up to 1 month. Do not freeze assembled zucchini boats.
- Substitution: Yellow squash can be used in place of zucchini with no timing changes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Zucchini is familiar with us. Therefore we usually cook a familiar dish with this material such as frying, soup. This recipe is different, it makes the meal become funny while keeping its nutrition value. My children like this and call this dish is vegetable pizza.
So simple to make and very tasty. My kids loved these!
They are scrumptious