zucchinipotatocheese
Air Fryer Stuffed Zucchini Boats with Creamy Mashed Potatoes
Zucchini halves are filled with a savoury vegetable and cheese mixture, air-fried until golden and served with creamy mashed potatoes.
From YouTube · May 16, 2026
Zucchini halves are filled with a savoury vegetable and cheese mixture, air-fried until golden and served with creamy mashed potatoes.
25 min
Prep time
17 min
Cook time
42 min
Total time
4 servings
Yield
Ingredients
18 ingredients- 2 zucchini
- 1 kg potatoes
- 2 onions
- 1 garlic clove
- 80 g corn
- 4 tablespoons Philadelphia cream cheese
- 80 g cheddar cheese, plus extra for topping
- 30 g nachos, crushed
- 20 g butter
- 150 ml milk
- 100 ml reserved potato cooking water
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon Italian herbs
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Black pepper, to taste
- Olive oil, as needed
Method
15 steps- Cut the zucchini in half lengthways and scoop out the centres to make four boats.
- Sprinkle the zucchini boats with some of the salt and leave them for 10 minutes. Pat away the released moisture.
- Peel and chop the potatoes. Place them in a saucepan with one onion, the bay leaves and enough water to cover.
- Boil the potatoes until tender, then reserve about 100 ml of the cooking water and drain.
- Remove the onion and bay leaves. Mash the potatoes with the butter, milk and enough reserved cooking water to make a creamy mash. Season to taste.
- Finely chop the remaining onion, garlic and the scooped zucchini flesh.
- Heat a little olive oil in a frying pan and sauté the onion, garlic and zucchini flesh until softened.
- Season with Italian herbs, paprika, garlic powder, salt and black pepper.
- Stir in the corn, then remove the pan from the heat.
- Mix the cooked vegetable filling with the cream cheese, cheddar and crushed nachos.
- Brush the zucchini boats lightly with olive oil.
- Air fry at 180°C (350°F) for 10 to 12 minutes.
- Divide the filling between the zucchini boats and sprinkle with extra cheddar.
- Return to the air fryer for another 3 to 5 minutes, until the cheese is melted and golden.
- Serve the stuffed zucchini boats with the creamy mashed potatoes.
Recipe notes
Storage
Refrigerate in an airtight container for up to 3 days.
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