Make easy zucchini boats with ground turkey in the air fryer for a simple weeknight dinner. Fresh vegetables, melted mozzarella, and seasoned turkey come together in every bite.

Two zucchini halves stuffed with vegetables and topped with melted cheese are served on a white plate, garnished with parsley and cherry tomatoes. A small bowl of cherry tomatoes is beside the plate.

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Zucchini boats have become one of my favorite ways to turn fresh summer zucchini into a complete meal. After making this recipe several times, I found that the zucchini stays tender without becoming too soft, while the filling adds plenty of flavor and makes dinner feel a little more substantial. It's also a great way to use garden zucchini when they're in season, and I like that it comes together without a long list of ingredients or a lot of hands-on time. If you have extra zucchini to use up, my grilled zucchini is another easy option that's perfect alongside almost any meal.

One thing I learned after testing this recipe is that slightly pre-cooking the zucchini before adding the filling helps everything finish at the same time. It gives the zucchini just the right texture while allowing the cheese to melt beautifully over the seasoned turkey mixture. When I'm looking for another way to enjoy summer vegetables, I also like making my ratatouille, which is another simple recipe that makes the most of fresh produce.

Ingredients

Ground turkey
Zucchini
Cherry tomatoes
Onion
Red bell pepper
Tamari
Minced garlic
Ground sage
Dried thyme
Cayenne powder
Block of mozzarella
Salt and pepper
Fresh thyme
Olive oil for sautéing and greasing
Fresh parsley for garnishing

Scroll down to the recipe card for quantities used.

Instructions

A hand holds a bowl of halved cherry tomatoes over a pan with chopped onions cooking in oil.

Add the cherry tomatoes to the skillet with the sautéed onion and garlic, then cook until the tomatoes begin to soften.

Ground meat and halved cherry tomatoes cooking in a pan with melted butter or oil.

Add the ground turkey to the skillet, placing it over the tomato mixture.

Ground beef cooking in a skillet with halved cherry tomatoes, herbs, and visible juices on a white countertop.

Break up the turkey with a spoon and stir it into the tomatoes, onions, and garlic as it begins to cook.

A skillet with cooked ground meat, diced tomatoes, and herbs, stirred with a wooden spoon on a light countertop.

Continue cooking until the turkey is fully browned and no longer pink, then remove the skillet from the heat.

A hollowed-out zucchini cut in half lengthwise sits on a wooden plate next to a red checkered cloth on a white surface.

Slice the zucchini in half lengthwise and scoop out the centers to create boats, leaving a sturdy shell.

A halved zucchini filled with ground meat and diced red vegetables is served on a wooden plate.

Spoon the cooked turkey mixture evenly into each hollowed zucchini half.

Two zucchini halves stuffed with vegetables and topped with shredded cheese are placed on a black baking tray, ready to be cooked.

Arrange the stuffed zucchini boats in a single layer in the air fryer basket or tray.

Two zucchini halves filled with a savory mixture and melted cheese are arranged on a black roasting pan.

Air fry until the zucchini is tender and the filling is heated through, then serve warm.

Tips

Top tip: Adjust the cooking time based on zucchini thickness. Thicker zucchini may need a few extra minutes, while smaller ones can cook more quickly.

Look for medium zucchini instead of oversized ones, as they tend to have a firmer texture and fewer large seeds.
Leave a thick border when hollowing out the zucchini to help them hold their shape while cooking.
Don't overcrowd the air fryer basket. Cook in batches if needed so the hot air can circulate around each zucchini boat.
Let the zucchini boats rest for 2 to 3 minutes after cooking before serving. This gives the filling a chance to set slightly and makes them easier to handle.
Use the scooped-out zucchini flesh in another meal. Chop it up and add it to soups, pasta sauce, scrambled eggs, or a stir-fry to reduce food waste.

Two zucchini boats filled with ground meat, tomatoes, and melted cheese are served on a white plate with cherry tomatoes and parsley garnish.

Variations

Swap the ground turkey for ground chicken, lean ground beef, ground pork, or Italian sausage for a different flavor and texture.
Use yellow squash instead of zucchini if that's what you have on hand. It cooks similarly and makes a colorful variation.
Add cooked rice, quinoa, or cauliflower rice to the filling to make the meal a little more filling and stretch the servings.
Stir in chopped mushrooms, spinach, or diced bell peppers for extra vegetables and added texture.
Replace the shredded mozzarella with Monterey Jack, cheddar, or Parmesan cheese for a change in the cheesy finish.

Two zucchini boats stuffed with ground meat, tomatoes, and melted cheese are served on a white plate, garnished with parsley and cherry tomatoes, with a fork holding a small bite.

Storage

Store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. When you're ready to enjoy them again, reheat them in the air fryer at 350°F for 3 to 5 minutes, or until the filling is heated through and the zucchini is warm.

You can also warm them in the microwave in 30-second intervals, although the zucchini will be softer than when freshly cooked. Freezing is not recommended, as the zucchini tends to become watery and lose its texture after thawing.