Air Fryer Zucchini Boats

These air fryer zucchini boats are one of my favorite ways to use up zucchini. They’re stuffed with a savory Italian sausage and marinara filling, topped with melty cheese, and ready in under 30 minutes.

The air fryer does a great job here. It gets the cheese golden and bubbly while keeping the zucchini tender but not mushy.

It’s a filling, satisfying meal that also happens to be low-carb. You get all that flavor without needing pasta or bread on the side.

The filling comes together quickly in a skillet, and from there you just stuff the boats and let the air fryer do the rest. Really simple process overall.

If you’re looking for a weeknight dinner that’s easy to make and doesn’t require a ton of ingredients, this one is worth trying.

Why You’ll Love This Recipe

Low-Carb Without Feeling Like It – The zucchini replaces heavy pasta or bread so you get a filling meal that won’t weigh you down.

The Air Fryer Nails the Texture – You get bubbly golden cheese on top while the zucchini stays tender and holds its shape perfectly.

Italian Sausage Does the Heavy Lifting – The sausage brings built-in seasoning so you don’t need a long list of spices to get big flavor.

Ingredients

• 4 medium Zucchini
• 1/2 lb Italian Sausage (casings removed)
• 1/2 cup Yellow Onion (diced)
• 2 cloves Garlic (minced)
• 1/2 cup Marinara Sauce
• 1/2 cup Shredded Mozzarella Cheese
• 1/4 cup Grated Parmesan Cheese
• 2 tbsp Fresh Basil (chopped)
• 1 tbsp Olive Oil
• Salt and Black Pepper to taste
• Cooking Spray

How To Make

Step 1

Cut each zucchini in half lengthwise. Use a spoon to scoop out the center flesh, leaving about a 1/4-inch thick shell so the boats hold their shape. Roughly chop the scooped-out zucchini flesh and set it aside. Season the inside of each boat lightly with salt and pepper.

Step 2

Heat olive oil in a skillet over medium-high heat. Add the italian sausage, breaking it apart with a wooden spoon, and cook for about 5 minutes until nicely browned. Add the diced onion and minced garlic and cook for 2 more minutes until softened.

Step 3

Stir the chopped zucchini flesh into the skillet and cook for 2 to 3 minutes until tender. Add the marinara sauce, stir to combine, and remove from heat. Season with salt and pepper to taste.

Step 4

Spoon the sausage filling generously into each zucchini boat, mounding it slightly. Top each one with shredded mozzarella and grated parmesan cheese.

Step 5

Preheat the air fryer to 375F and lightly spray the basket with cooking spray. Arrange the zucchini boats in a single layer, working in batches if your air fryer is smaller.

Step 6

Air fry for 8 to 10 minutes until the cheese is melted and bubbly with golden spots and the zucchini is tender but still holds its shape.

Step 7

Garnish with fresh basil and serve immediately.

Tips

Salt the Zucchini Boats First

After you scoop out the flesh and season the boats, let them sit cut-side down on a paper towel for about 10 minutes. The salt draws out moisture, and the paper towel absorbs it.

Zucchini holds a lot of water, and if you skip this step, that water releases during air frying. You’ll end up with soggy boats sitting in a puddle of liquid instead of nice firm ones that hold the filling well.

Give them a quick pat dry with another paper towel before you fill them.

Don’t Scoop Out Too Much Flesh

When you’re hollowing out the zucchini, it’s easy to get carried away and scoop too deep. You want to leave a solid 1/4-inch wall all the way around, including the bottom.

If the shell is too thin, it’ll get flimsy in the air fryer and either collapse or split open when you try to move it. A melon baller or a small spoon works better than a big spoon here because you have more control over how much you’re removing.

Cook the Zucchini Flesh Until the Moisture Is Gone

That scooped-out zucchini flesh releases a surprising amount of water when it cooks. Don’t just give it a quick stir and move on. Let it cook until most of the liquid evaporates from the skillet.

If the filling is too wet, it’ll make the boats watery from the inside out. You want the mixture to be thick enough that it holds together when you spoon it in, not runny like a sauce.

Related Recipes

• Air Fryer Crispy Parmesan Zucchini Fries
• Air Fryer Crispy Zucchini Chips
• Air Fryer Cheesy Taco Stuffed Peppers
• Air Fryer Cream Cheese Stuffed Mini Peppers
• Air Fryer Tomatoes

Frequently Asked Questions

Can I use turkey sausage or chicken sausage instead of Italian sausage?

Absolutely. Turkey or chicken sausage works great here and cuts down on the fat quite a bit. Just make sure you pick a variety that has good seasoning – Italian-style turkey sausage is your best bet so you don’t lose that flavor.

The filling might be a little less juicy since leaner meats dry out faster, so you can add an extra splash of marinara sauce to keep everything nice and moist.