Cookware We Use:Instant Vortex Air Fryer
2 Small/Medium-sized Zucchini
4 Mozzarella Sticks
1/2 cup Flour
1 cup Panko Breadcrumbs
2 Eggs (whisked)
1/4 tsp Garlic Powder
1/4 tsp Salt
1 tsp Olive Oil
1 tbsp Basil Pesto
1 cup Plain Yogurt
|Amount Per Serving|
|% Daily Value*|
|Estimated values based on one serving size.|
Slice the zucchini in half length-wise
Using a teaspoon, hollow out the center of the zucchini
Sprinkle the zucchini with a pinch of salt and garlic powder
Mix the of olive oil with the panko and season with salt and garlic powder
Coat the zucchini skin in flour and then dip it in the egg
Slowly roll the zucchini in the panko mixture until a thin layer of breading coats the bottom of the zucchini
Place a mozzarella stick in the middle of the hollowed zucchini
Repeat the process with the remaining zucchini halves
Place the cheese-stuffed zucchini boats in the air fryer basket and Air Fry at 400ºF for 8 minutes
Serve the cheese-stuffed zucchini boats warm with a side of pesto cream
Mix 1 tsp of basil pesto with 1/2 cup of plain yogurt
Cheese-Stuffed Zucchini Boats
Air Fryer Cheese-Stuffed Zucchini Boats with Pesto Cream
- Try to use small to medium-sized zucchini that are uniform in size as they will cook faster and more evenly in the air fryer.
- We prefer to leave the skin on the zucchini before breading in panko however this is optional and you can also use peeled zucchini if preferred.
- As a keto/low carb option: omit the panko and simply air fry the cheese-stuffed zucchini boats without breading.
- This recipe was made using an Instant Vortex Air Fryer, a programmable 4-in-1 multi-use cooker that can air fry, bake, roast and reheat.