Loaded Zucchini Skins
Loaded Zucchini Skins are made with zucchini, bacon, cheddar, and green onions; air fry at 375°F for 15 minutes until tender with bubbly melted cheese.
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Method
- 1
Halve zucchini lengthwise. Scoop out the centers with a spoon, leaving a ¼-inch shell. Pat dry inside.
- 2
Brush cut sides with olive oil, season with salt, pepper, and garlic powder.
- 3
Air fry cut-side up at 375°F for 8 minutes until just tender.
- 4
Fill each shell with crumbled bacon and cheddar. Cook 3-4 more minutes until cheese is melted and bubbly.
- 5
Top with sour cream, green onions, and hot sauce.
Pro tip. Scoop out enough flesh to create a real bowl — too shallow and the filling slides off. Save the scooped zucchini for omelets or stir-fry.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 24 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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