Air Fryer Stuffed Zucchini Boats with Creamy Mashed Potatoes

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

1. Cut the zucchini in half lengthways and scoop out the centres to make four boats.
2. Sprinkle the zucchini boats with some of the salt and leave them for 10 minutes. Pat away the released moisture.
3. Peel and chop the potatoes. Place them in a saucepan with one onion, the bay leaves and enough water to cover.
4. Boil the potatoes until tender, then reserve about 100 ml of the cooking water and drain.
5. 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.
6. Finely chop the remaining onion, garlic and the scooped zucchini flesh.
7. Heat a little olive oil in a frying pan and sauté the onion, garlic and zucchini flesh until softened.
8. Season with Italian herbs, paprika, garlic powder, salt and black pepper.
9. Stir in the corn, then remove the pan from the heat.
10. Mix the cooked vegetable filling with the cream cheese, cheddar and crushed nachos.
11. Brush the zucchini boats lightly with olive oil.
12. Air fry at 180°C (350°F) for 10 to 12 minutes.
13. Divide the filling between the zucchini boats and sprinkle with extra cheddar.
14. Return to the air fryer for another 3 to 5 minutes, until the cheese is melted and golden.
15. Serve the stuffed zucchini boats with the creamy mashed potatoes.