Ingredients

For the Zucchini

• 2 medium zucchini
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• ½ teaspoon salt

For the Filling

• 1 cup shredded sharp cheddar cheese
• 4 slices cooked bacon, crumbled
• 2 tablespoons cream cheese, softened (optional for extra creaminess)

Toppings

• Sour cream
• Sliced green onions
• Fresh chopped parsley or chives
• Extra bacon crumbles
• Cracked black pepper

Instructions

Step 1: Prepare the Zucchini

Wash and dry the zucchini. Slice each one in half lengthwise, then use a spoon to scoop out the center, leaving about ¼ inch of flesh around the edges to create “skins.” Save the scooped zucchini for soups, omelets, or muffins.

Step 2: Season

Brush the zucchini shells with olive oil. Mix the garlic powder, onion powder, smoked paprika, salt, and pepper, then sprinkle evenly over the zucchini.

Step 3: Air Fry

Preheat the air fryer to 375°F (190°C) for 3–5 minutes.

Arrange the zucchini skins in a single layer in the air fryer basket. Cook for 6–8 minutes, until just tender and beginning to brown around the edges.

Step 4: Add the Filling

If using, mix the cream cheese with half of the cheddar. Fill each zucchini shell with the cheese mixture, then top with the remaining cheddar and crumbled bacon.

Step 5: Finish Cooking

Return the filled zucchini skins to the air fryer and cook for 4–6 minutes, or until the cheese is melted, bubbly, and lightly golden.

Step 6: Garnish and Serve

Carefully remove the zucchini skins from the air fryer. Top with a dollop of sour cream, sliced green onions, parsley or chives, extra bacon, and a pinch of black pepper. Serve immediately while warm and cheesy.

Serving Suggestions

These loaded zucchini skins pair perfectly with:

• A crisp green salad
• Grilled chicken or steak
• Tomato soup
• Ranch or chipotle dipping sauce
• Guacamole or salsa
• Fresh fruit for a light lunch

Recipe Tips

• Choose medium-sized zucchini for the best texture and even cooking.
• Don’t scoop out too much flesh, or the zucchini may become too soft.
• Pat the zucchini dry before seasoning to help them crisp up.
• Cook in batches if needed to avoid overcrowding the air fryer basket.
• Try Monterey Jack, mozzarella, pepper jack, or smoked gouda for different flavor variations.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheat: Air fry at 350°F (175°C) for 3–4 minutes until heated through.
• Freezing: Not recommended, as zucchini becomes watery after thawing.

Frequently Asked Questions

Can I make these vegetarian?
Yes! Simply omit the bacon or replace it with sautéed mushrooms, diced bell peppers, black beans, or a plant-based bacon alternative.

Can I prepare them ahead of time?
Yes. Hollow out and season the zucchini up to a day in advance. Add the toppings just before air frying for the best texture.

What can I do with the scooped-out zucchini?
Use it in soups, stir-fries, pasta sauces, fritters, smoothies, or bake it into zucchini bread.

Can I use yellow squash instead?
Absolutely. Yellow summer squash works just as well and cooks in about the same amount of time.

Nutrition (Approximate Per Serving)

• Calories: 235
• Protein: 14g
• Carbohydrates: 7g
• Fat: 17g
• Fiber: 2g
• Sugar: 4g
• Sodium: 480mg