Think of these loaded zucchini skins as the fancy version of your favorite potato skins. They’re lighter, greener, and still totally satisfying. Don’t worry, they haven’t lost their indulgent side, though. In fact, it’s the complete opposite. They’re packed with melty cheddar, juicy tomatoes, creamy avocado, and crispy turkey bacon (if you’re using it).
Ingredients
- Olive oil cooking spray
- 2 slices turkey bacon
- 2 medium zucchini (about 1 lb. total)
- 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
- 2 tsp. finely chopped fresh cilantro leaves, plus more for serving
- 1 small jalapeño, stemmed, seeded, and finely chopped, divided
Directions
Step 1
Spray your air fryer basket with cooking spray or use a silicone liner and pop the bacon in. Cook at 350°F, flipping halfway through, until it’s perfectly crisp (about 5 minutes.) Transfer to a cutting board, let it cool slightly, then chop into bite-sized pieces.
Step 2
While the bacon is doing its thing, prep your zucchini. Cut each one in half lengthwise, then crosswise so you have 8 little “boats.” Use a teaspoon to scoop out the seeds, leaving about ¼-inch-thick sides and bottoms. Then, lightly spray the zucchini with cooking spray and season with ¼ teaspoon each of salt and pepper.
Step 3
Arrange the zucchini cut-side up in the air fryer basket in a single layer, leaving a tiny bit of space between them (about 1/8 inch). Cook at 400°F until they’re just tender and starting to turn golden in spots, around 7 minutes.
Step 4
Carefully remove the hot basket, then fill each zucchini boat with cheese. Pop them back into the air fryer at 400°F for 1–2 minutes, just until the cheese is bubbly and beautifully golden.
Step 5
While the zucchini is finishing up, mash your avocado in a medium bowl. Stir in the tomatoes, onion, lime juice, cilantro, 2 teaspoons of jalapeño, and the remaining ¼ teaspoon salt to make a quick, fresh guacamole.
Step 6
Finally, it’s time to assemble! Place your zucchini boats on a platter, spoon the guacamole into each one, and top with crispy bacon, extra cilantro, and the remaining jalapeño. And just like that, you’re done! Of course, if you need to go back for seconds, that’s absolutely encouraged.
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