Air Fryer Loaded Zucchini Skins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
