Air Fryer Loaded Zucchini Skins Recipe

Introduction

These Air Fryer Loaded Zucchini Skins make a delicious and healthy snack or appetizer. Crispy zucchini boats filled with melted cheddar, topped with creamy avocado salsa and crispy turkey bacon create a perfect combination of flavors and textures.

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 cup 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

Instructions

1. Step 1: Spray an air-fryer basket with cooking spray. Place turkey bacon in the basket and cook at 350°F, flipping halfway through, until crisp and cooked through, about 5 minutes. Transfer to a cutting board and let cool slightly, then finely chop.
2. Step 2: While bacon cooks, cut zucchini in half lengthwise, then in half crosswise to make 8 pieces. Use a teaspoon to scoop out seeds, creating boats with about 1/4-inch-thick sides and bottoms. Lightly spray zucchini with cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Step 3: Arrange zucchini cut side up in a single layer in the air-fryer basket, spacing about 1/8 inch apart. Cook at 400°F until just tender and beginning to brown, about 7 minutes.
4. Step 4: Remove basket carefully and fill each zucchini boat with shredded cheddar. Return to air fryer and cook at 400°F until cheese is bubbly and golden, 1 to 2 minutes more.
5. Step 5: Meanwhile, mash the avocado in a medium bowl. Stir in chopped cherry tomatoes, red onion, lime juice, cilantro, 2 teaspoons of the jalapeño, and the remaining 1/4 teaspoon salt.
6. Step 6: Arrange zucchini boats on a platter. Spoon the avocado mixture on top, then sprinkle with chopped turkey bacon, extra cilantro, and the remaining jalapeño for garnish.

Tips & Variations

• For extra creaminess, add a spoonful of sour cream or Greek yogurt to the avocado mixture.
• Substitute turkey bacon with crispy regular bacon or cooked chorizo for a different flavor.
• If you prefer a milder dish, leave out the jalapeño or use a small pinch of smoked paprika instead.
• Make sure not to overcrowd the air fryer basket to allow even cooking and crisping.

Storage

Store leftover zucchini skins in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer or oven at 350°F for 3-5 minutes to re-crisp the cheese and zucchini. The avocado topping is best served fresh but can be stored separately for up to a day with lemon or lime juice to slow browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an air fryer?

Yes, you can bake the zucchini skins on a baking sheet at 400°F. Bake until tender, then add cheese and return to the oven until bubbly, similar to the air fryer method. The texture may be slightly less crispy.

Can I use frozen zucchini for this recipe?

Fresh zucchini works best because frozen zucchini tends to be watery and soft when thawed, which can affect texture. If using frozen, be sure to thaw fully and pat dry before cooking.

Air Fryer Loaded Zucchini Skins Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 54 reviews

Crispy, cheesy, and loaded with fresh flavors, these Air Fryer Loaded Zucchini Skins make a perfect healthy appetizer or snack. Tender zucchini boats are air-fried to golden perfection, stuffed with melted cheddar cheese, topped with smoky turkey bacon, and finished with a zesty avocado-tomato guacamole. A quick and easy recipe packed with vibrant textures and bold taste.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 zucchini skins (4 servings) 1x
• Category: Appetizer
• Method: Air Frying
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Zucchini Boats

• Olive oil cooking spray
• 2 slices turkey bacon
• 2 medium zucchini (about 1 lb. total)
• 1/2 tsp. kosher salt, divided
• Freshly ground black pepper, divided
• 1 cup shredded cheddar cheese

For the Guacamole Topping

• 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

Instructions

1. Cook the Turkey Bacon: Spray the air-fryer basket with cooking spray. Place the 2 slices of turkey bacon into the basket and set the air fryer to 350°F. Cook for about 5 minutes, flipping the bacon halfway through to ensure even crispiness. Once done, transfer the bacon to a cutting board, let it cool slightly, then finely chop it.
2. Prepare the Zucchini Boats: Cut the zucchinis lengthwise in half, then cut each half crosswise to create 8 sections. Use a teaspoon to scoop out the seeds, forming boats with approximately 1/4-inch thick sides and bottoms. Lightly spray the zucchini boats with cooking spray, then season evenly with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
3. Air Fry the Zucchini Boats: Arrange the zucchini boats cut side up in a single layer inside the air-fryer basket, spacing them about 1/8 inch apart. Set the air fryer to 400°F and cook for approximately 7 minutes, or until the zucchini is just tender and beginning to turn golden in spots.
4. Add Cheese and Finish Cooking: Carefully remove the air-fryer basket (it will be hot). Fill each zucchini boat with shredded cheddar cheese. Return the basket to the air fryer and cook at 400°F for an additional 1 to 2 minutes until the cheese is bubbly and golden.
5. Make the Guacamole: In a medium bowl, mash the avocado with a fork until smooth but still slightly chunky. Stir in the chopped cherry tomatoes, red onion, lime juice, 1 teaspoon chopped cilantro, 2 teaspoons of the finely chopped jalapeño, and the remaining 1/4 teaspoon kosher salt. Mix thoroughly to combine flavors.
6. Assemble and Serve: Arrange the cheesy zucchini boats on a serving platter. Spoon the guacamole mixture generously into each boat. Top with the chopped turkey bacon, additional cilantro leaves, and the remaining jalapeño for extra heat if desired. Serve immediately.

Notes

• You can substitute turkey bacon with regular bacon or a vegetarian bacon alternative if desired.
• Adjust the amount of jalapeño according to your preferred spice level.
• For extra crispiness, make sure not to overcrowd the air fryer basket when cooking zucchini.
• These zucchini skins are best served fresh out of the air fryer for optimal texture and flavor.
• Leftovers can be refrigerated for up to 2 days and reheated in the air fryer at 350°F for 3-4 minutes.

Keywords: Zucchini skins, air fryer recipes, healthy appetizers, loaded zucchini, turkey bacon, cheese stuffed zucchini, guacamole topping