Looking for a healthy and easy vegetarian dinner? These air fryer stuffed zucchini boats combine tender zucchini with a savory quinoa and sun-dried tomato filling.
Air frying ensures the zucchini cooks evenly and gains a lovely slight crispness without excess oil.
This recipe is perfect for a wholesome weeknight meal or a light lunch alongside a fresh salad.
Why You’ll Love This Recipe
- Zucchini boats provide a natural vessel that holds the flavorful quinoa and sun-dried tomato mixture perfectly.
- Quinoa adds plant-based protein making the dish filling and nutritious.
- Cooking in the air fryer speeds up the process and gives a pleasant texture without deep frying.
Air Fryer Stuffed Zucchini Boats with Quinoa and Sun-Dried Tomatoes
These air fryer stuffed zucchini boats are a nutritious, flavorful vegetarian meal featuring quinoa, sun-dried tomatoes, and Mediterranean herbs.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 stuffed zucchini boats
Ingredients
- 2 medium zucchinis (about 14 oz / 400 g)
- 1/2 cup (85 g) quinoa, rinsed
- 1 cup (240 ml) vegetable broth or water
- 1/4 cup (35 g) sun-dried tomatoes, chopped (oil-packed and drained)
- 1/4 cup (30 g) finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1/4 cup (25 g) grated Parmesan cheese or a vegetarian alternative (optional)
Instructions
- Prepare the quinoa In a small saucepan, bring the vegetable broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 12-15 minutes or until quinoa is tender and liquid is absorbed. Fluff with a fork and set aside to cool slightly.
- Prepare the zucchini boats Preheat the air fryer to 375°F (190°C). Cut zucchinis in half lengthwise and use a spoon to scoop out the center flesh, leaving about 1/4-inch thick walls. Chop the scooped-out zucchini flesh finely and set aside.
- Make the filling Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, sauté until translucent, about 3 minutes. Add chopped zucchini flesh, sun-dried tomatoes, oregano, red pepper flakes, salt, and pepper. Cook for 3-4 minutes until softened. Remove from heat and stir in cooked quinoa and fresh parsley.
- Stuff and cook zucchini boats Fill each zucchini half with the quinoa mixture, pressing gently. Sprinkle the tops with grated Parmesan cheese if using. Place stuffed zucchini boats in the air fryer basket without overlapping. Air fry at 375°F (190°C) for 12-15 minutes until zucchini is tender and tops are golden.
- Serve Remove from the air fryer and let cool slightly before serving. These zucchini boats are best served warm.
Helpful Tips
- For a vegan version, omit cheese or use a plant-based alternative.
- Ensure zucchinis are of uniform size for even cooking.
- Don’t overfill the boats to prevent spilling during air frying.
- If your air fryer is small, cook in batches to avoid overcrowding.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the air fryer or conventional oven at 350°F (175°C) until warmed through.
Do not freeze to maintain texture and flavor after cooking.
Frequently Asked Questions
Can I prepare these zucchini boats in advance?
Yes, you can prepare and stuff the zucchini boats in advance and refrigerate them for up to 24 hours before air frying.
What if I don’t have sun-dried tomatoes?
You can substitute with chopped roasted red peppers or omit them; the flavor will be slightly different but still delicious.
Is quinoa necessary or can I use another grain?
Quinoa adds a nice texture and protein, but you may substitute with couscous, bulgur, or cooked rice if preferred.
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