Air Fryer Taco Zucchini Boats
These air fryer taco zucchini boats are a nutrient-dense, flavorful alternative to traditional tacos. By utilizing the structured shell of roasted summer squash, we create a rigid vessel for a protein-rich, savory beef filling. The air fryer ensures the zucchini maintains a perfect al dente texture while the beef achieves a delicious, caramelized crust. Finished with melted cheddar, this dish offers a balanced contrast of textures that makes for a quick, satisfying, and carb-conscious meal suitable for any night of the week.
- Prep Time: 10
- Cook Time: 12
- Total Time: 22
- Yield: 4 servings
- Category: Dinner
- Method: Air Frying
- Cuisine: Fusion
- Diet: Low Carb
Ingredients
2 medium zucchini, halved lengthwise with seeds removed
1 lb lean ground beef (90/10)
1/2 cup tomato-based salsa
1/2 cup shredded cheddar cheese
1 tbsp taco seasoning
Instructions
Wash the zucchinis thoroughly and trim both ends.
Slice each zucchini in half meticulously along the longitudinal axis.
Use a spoon to carefully scoop out the pulp, leaving about 1/4 inch of flesh to form a stable boat.
In a skillet, brown the ground beef over medium-high heat until fully cooked.
Drain any excess fat from the skillet, then stir in the taco seasoning and salsa until well combined.
Preheat the air fryer to 375°F.
Fill each zucchini boat generously with the beef and salsa mixture.
Place the boats in the air fryer basket in a single layer and cook for 10-12 minutes until the zucchini is tender.
Top the boats with shredded cheddar cheese and cook for an additional 1-2 minutes until the cheese is melted and bubbly.
Notes
Use a melon baller for easier scooping of the zucchini pulp. If your air fryer is small, cook in batches to ensure even cooking. For extra flavor, top with chopped cilantro or fresh diced tomatoes after cooking.
Find it online: https://kindeat.com/air-fryer-taco-zucchini-boats/