Amazing 6 Air Fryer Zucchini Boats

If you’re looking for a vegetarian dinner that hits all the right buttons—tender, cheesy, savory, and lightning-fast—then you need to know about Air Fryer Zucchini Boats. Seriously, these are my new obsession for weeknights when I want comfort food without the heavy cleanup or long cook times.

Hi there, I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. For me, everything I put up on this blog has to be made with heart and flavor. I’m not interested in complicated techniques; I want food that tastes incredible and brings people together.

That’s exactly what these zucchini boats deliver! They are light enough for summer but hearty enough for any night of the week. We’re transforming simple zucchini into little edible bowls packed with flavor. Trust me, once you try them cooked in the air fryer, you won’t go back to baking them in the oven.

Gather Your Components for Air Fryer Zucchini Boats

Getting these Air Fryer Zucchini Boats ready is half the battle, and honestly, it’s the fun part! You’ll need just a handful of fresh things plus your cheeses. Remember, the zucchini flesh you scoop out isn’t wasted; we need that for the filling later, so don’t throw it away!

Essential Ingredients List for Air Fryer Zucchini Boats

Here’s what you need to pull together for our cheesy, savory boats. Make sure your onion is really fine, and your mushrooms are chopped small so they fit nicely!

Component	Amount	Prep Note
Zucchini	4 medium	Ends trimmed, ready for slicing
Olive Oil	2 tsp total	1 tsp for boats, 1 tbsp for sautéing
Onion	½ small	Finely chopped
Garlic	2 cloves	Minced
Mushrooms	1 cup	Finely chopped
Spinach	1 cup	Chopped
Marinara Sauce	½ cup	Your favorite brand
Seasonings	As listed	Includes Italian seasoning and paprika
Mozzarella	¾ cup	Shredded
Parmesan	¼ cup	Grated

Preparing the Zucchini Boats Base

This initial step is where we make the little canoes for our filling. Take your four medium zucchini and slice them right down the middle, lengthwise. Now, grab a spoon—I use a small grapefruit spoon, it works perfectly—and start scooping out that soft center flesh. Remember, we need that flesh for the filling later, so don’t be too aggressive!

The absolute key to sturdy Air Fryer Zucchini Boats is leaving about a quarter-inch border all the way around. If you go too thin, the boat collapses on you, and nobody wants a sad, flat zucchini! Once they are hollowed out, brush the insides lightly with that first teaspoon of olive oil. A quick sprinkle of salt and pepper really helps season them from the inside out before they even hit the heat.

Creating the Savory Filling

Once our zucchini shells are prepped and ready to go, we need to build a filling that’s packed with flavor so these Air Fryer Zucchini Boats don’t taste like plain vegetables. This is where we layer in the savory goodness!

First, get your skillet hot over medium heat and drizzle in that tablespoon of olive oil. We start with the onion because it needs a little time to sweeten up. Sauté the chopped onion for about two or three minutes until it starts getting soft and smells wonderful. Don’t rush this part; we’re building the foundation!

Sautéing Aromatics and Vegetable Filling

Next up is the garlic. Toss that minced garlic in and only cook it for about 30 seconds until you can really smell it—if it burns, your whole filling tastes bitter, so watch it closely! Now, add the zucchini flesh you saved and the chopped spinach. Cook this down until the spinach wilts completely. This takes just a few minutes.

When the veggies are tender, pour in the marinara sauce. This is crucial for moisture and tang. Stir in the Italian seasoning and paprika, adding a little more salt and pepper to taste. Let that whole mixture simmer for just a minute or two. We want it slightly thickened, not watery, otherwise, our boats will get soggy. This rich, savory mix is what makes these zucchini boats sing!

Assembly and Air Frying Your Air Fryer Zucchini Boats

Okay, this is the exciting part where our little zucchini canoes finally get their cheesy treasure! Take those slightly softened zucchini shells—they should be just tender, not floppy—and start spooning that savory vegetable filling right into them. Don’t be shy, but don’t overstuff them so much that the filling spills out the sides when you move them. You want them neatly mounded.

Once they are stuffed, it’s time for the dairy magic! Sprinkle the mozzarella and Parmesan cheese generously over the top of each boat. This cheesy blanket is what pulls the whole thing together. Now, you need to get them into your air fryer basket. This is super important: arrange your Air Fryer Zucchini Boats in a single layer. If they overlap, the tops won’t get golden brown and crispy like they should.

We air fry these at 370°F (188°C) for the final cook. Since we pre-cooked the boats and the filling was already warm, this cook time is quick—usually just 6 to 8 minutes. You’re looking for that cheese to be fully melted, bubbly, and just starting to show those delicious brown spots.

Final Cheese Topping and Cooking Times

The 6 to 8 minutes at 370°F is usually perfect for getting the cheese melted beautifully over your Air Fryer Zucchini Boats. If you like that deep, golden-brown crust on top—the kind that makes a little *crack* when you cut into it—I have a little trick for you. After those initial 6 to 8 minutes, carefully move the temperature up to 400°F (204°C) and let them go for just 1 or 2 more minutes. Seriously, watch them like a hawk at that higher temp, because they go from golden to burnt fast! Then, let them rest for just two minutes before serving; that cheese needs a second to set up.

Tips for Perfect Air Fryer Zucchini Boats

When I first started making these, I had a few mishaps, so I learned the hard way what works and what doesn’t! These little tips will save you time and guarantee you get those perfect, non-soggy Air Fryer Zucchini Boats every single time.

• Don’t get greedy when scooping! I know it’s tempting to get every last bit of flesh out, but if you leave those walls thinner than about a quarter-inch, they’ll definitely collapse or get overly soft, which leads to sogginess.
• If your marinara sauce seems runnier than usual—maybe it’s a watery brand—just simmer the filling mixture for an extra two minutes before stuffing. This concentrates the flavor and gets rid of excess liquid that could ruin your beautiful boats.
• For the ultimate cheesy finish, remember that little trick I mentioned? A quick blast at 400°F for a minute or two after the main cook time makes the mozzarella look professionally broiled. Just watch carefully so you don’t scorch the edges!
• If you are adding protein, like lentils or tofu, make sure it’s already cooked and well-drained. Adding raw ingredients will throw off your cooking time and moisture balance in these Air Fryer Zucchini Boats.

Serving Suggestions for This Vegetarian Dinner

These cheesy zucchini boats are so hearty, they really shine next to something light and fresh. I usually serve them with a big, bright salad tossed in a simple lemon vinaigrette. It cuts through the richness of the mozzarella perfectly! If you are looking for a fresh salad idea, check out my recipe for cucumber everything bagel salad.

If you need something warm on the side, some crusty garlic bread for dipping up any leftover sauce is always a winner at my house. They also pair nicely with a side of quinoa if you want to bulk up the meal slightly without adding too much heaviness. It’s a perfect, balanced plate!

Storing and Reheating Air Fryer Zucchini Boats

We all know leftovers are sometimes better the next day, and these boats hold up really well! If you happen to have any Air Fryer Zucchini Boats left over—which, let’s be honest, rarely happens at my house—you need to store them correctly so they don’t get mushy. Pop them into an airtight container. They keep great in the refrigerator for up to four days. Make sure they are fully cooled before you seal the container up!

When you’re ready for round two, the air fryer is your best friend again. Forget the microwave; it just steams the zucchini! Reheat your leftovers in the air fryer at 350°F (175°C) for about 3 to 5 minutes. This quick blast crisps up the cheese topping again and warms the filling through without turning the zucchini soft. It brings them right back to life!

Here’s a quick guide for your storage plan:

Action	Guideline
Storage	Airtight container in the fridge
Lifespan	Up to 4 days
Reheating Temp	350°F (175°C)
Reheating Time	3 to 5 minutes

Frequently Asked Questions About Air Fryer Zucchini Boats

When I share a recipe like this, I always get a few questions about how to tweak it or what happens if you skip a step. Don’t worry, I’ve tested all these scenarios so you don’t have to! Here are the most common things people ask about making great Air Fryer Zucchini Boats.

Q1. Can I make Air Fryer Zucchini Boats ahead of time?
Yes, you totally can prep ahead! I find it’s best to do the slicing, scooping, and seasoning of the raw zucchini shells (Steps 1 and 2) a day in advance. Keep them covered in the fridge. You can even make the filling entirely and store it separately. Just don’t stuff them until you are ready to cook, or the salt in the filling will start drawing water out of the zucchini walls, making them soggy.

Q2. What is the best way to ensure my Air Fryer Zucchini Boats are not soggy?
Sogginess is the enemy! The two biggest things are proper scooping and sauce management. First, make sure you leave that generous quarter-inch wall when hollowing them out. Second, when you simmer the filling, make sure it’s thick enough to hold its shape on a spoon. If your marinara is too watery, the moisture pools in the boat during cooking. Simmer it down until it’s almost a paste!

Q3. Can I substitute the cheeses used on these Air Fryer Zucchini Boats?
Absolutely! Mozzarella gives you that great pull, and Parmesan gives you the salty bite. If you don’t have mozzarella, provolone or Monterey Jack work well. If you’re out of Parmesan, a sharp Pecorino Romano is a great substitute, though you might want to use a little less since it’s saltier.

Q4. How can I make these vegetarian boats higher in protein?
This is one of my favorite ways to adjust the recipe! You can easily add about half a cup of cooked lentils to the filling mixture when you add the marinara. Or, if you prefer tofu, press and crumble about one cup of extra-firm tofu and sauté it right along with the mushrooms. It absorbs all that savory flavor beautifully! If you are interested in other ways to use tofu, check out my recipe for crispy baked tofu.

Share Your Experience Making Air Fryer Zucchini Boats

I truly hope you loved making these quick, cheesy vegetable boats as much as I do! If you tried this recipe out, please come back and let me know how it turned out for you. Drop a rating below using the stars, and tell me if you added any fun variations or substitutions in the comments. Happy cooking! For more great vegetable ideas, see this guide on how to cook zucchini.

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