Cut each zucchini in half lengthwise and scoop out the center flesh leaving a ¼-inch border. Sprinkle cut sides with salt and set on paper towels for 10 minutes to draw out moisture. Pat completely dry with fresh towels.
4 medium zucchini, 1 tsp salt
Heat olive oil in skillet over medium-high heat. Cook diced onion for 3 minutes until soft, then add garlic and ground meat. Break meat into small pieces and cook 5-7 minutes until no pink remains. Stir in tomato sauce, breadcrumbs, and Italian seasoning.
1 tbsp olive oil, 0.5 medium onion, 3 cloves garlic, 1 lb ground beef, 0.5 cup tomato sauce, 0.33 cup breadcrumbs, 1 tsp Italian seasoning
Preheat air fryer to 375°F (190°C) for 3 minutes.
Divide the meat filling evenly among the hollowed zucchini halves. Pack gently without overfilling; filling should be level with edges.
4 medium zucchini, 1 lb ground beef, 0.5 cup tomato sauce, 0.33 cup breadcrumbs, 1 cup mozzarella cheese, 0.25 cup parmesan cheese
Arrange 4 stuffed zucchini boats in the air fryer basket spacing them 1 inch apart to allow airflow. Cook for 8 minutes.
4 medium zucchini
Carefully flip each zucchini boat using tongs. Cook for 5 minutes on the other side.
4 medium zucchini
Top each boat with shredded mozzarella cheese and cook for an additional 3 to 4 minutes until cheese melts and edges turn golden brown.
1 cup mozzarella cheese
Remove zucchini boats from air fryer and let rest for 3 minutes before serving. The zucchini should be tender but hold its shape, with bubbly golden cheese on top.
