Air Fryer Loaded Zucchini Skins
Air Fryer Loaded Zucchini Skins are the leaner, meaner version of potato skins. They're just-as-Game-Day-appropriate, perfect served alongside pigs in a blanket, Buffalo wings, or nachos supreme.
Ingredients :
- Olive oil cooking spray
- 2 slices turkey bacon
- 2 medium zucchini
- 1/2 tsp. kosher salt
- Freshly ground black pepper
- 1 cup shredded cheddar
- 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
Directions :
- Spray an air-fryer basket with cooking spray. Place bacon in basket and cook at 350°, flipping halfway through, until cooked through and crisp, about 5 minutes. Transfer bacon to a cutting board. Let cool slightly, then finely chop.
- Meanwhile, cut zucchini in half lengthwise, then in half crosswise. Using a teaspoon, scoop out seeds, creating 8 boats with roughly 1/4"-thick sides and bottoms. Lightly spray zucchini with cooking spray; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Working in batches if necessary, in air-fryer basket, arrange zucchini cut side up in a single layer, spacing about 1/8" apart. Cook at 400° until just tender and starting to turn golden in spots, about 7 minutes.
- Remove air-fryer basket and carefully (basket will be hot) fill zucchini with cheese. Return to air fryer and continue to cook at 400° until cheese is bubbly and golden, 1 to 2 minutes more.
- Meanwhile, in a medium bowl, mash avocado with a fork. Stir in tomatoes, onion, lime juice, cilantro, 2 teaspoons jalapeño, and remaining 1/4 teaspoon salt.
- Arrange zucchini boats on a platter. Spoon guacamole into zucchini boats. Top with bacon, more cilantro, and remaining jalapeño.
