Bought zucchini and cherry tomatoes on sale. I forgot to buy minced beef, which I intended to use to make meatballs. Luckily, I have leftover cooked chicken breast and about 1/2 inch of carrot in the fridge. In my freezer, I have Parmesan. I changed my plan from meatballs with zucchini and cherry tomatoes pasta into zucchini boats.

Google: “The zucchini, courgette or baby marrow is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp are still soft and edible. It is closely related, but not identical, to the marrow; its fruit may be called marrow when mature. Zucchini contains a variety of vitamins, minerals, and beneficial plant compounds. Cooked zucchini is particularly high in vitamin A, though raw zucchini contains slightly less. Zucchini is also rich in antioxidants. Zucchini is rich in water and fiber, two compounds which can promote healthy digestion by reducing your risk of constipation and symptoms of various gut disorders.”

It’s time again to bring out my air fryer to use. This is a trial-and-error experiment. I am glad the zucchini boats turned out well, if a bit charred. They have a mild flavour, slightly sweet and slightly bitter taste, yet it’s comforting, colourful, and delicious. Let’s use the air fryer!!!

Ingredients

2 zucchini
4 cherry tomatoes
3 Tbs lemon & herb breadcrumbs
2 Tbs parmesan
1 chunky piece of leftover cooked chicken breast
1 egg
1/2 inch of carrot
2 Tbs oil
1 Tbs minced garlic
Italian seasoning
salt
black pepper
chili flakes
extra parmesan, scattered on top for charred looks

Method

Wash and dry the zucchini, then cut lengthwise and gently using a sharp knife cut out the flesh or pulp; make indents so the zucchini looks like a boat. Wipe dry the zucchini boats. Reserve the flesh or pulp and set aside. Cut the carrot and chicken into bite-sized pieces.

Make sure to squeeze dry the flesh or pulp before adding to the food processor; blitz the dry reserved zucchini flesh or pulp, carrot, and cooked chicken breast until fine like breadcrumbs. Pour them out into a metal bowl, add parmesan, egg, breadcrumbs, garlic, oil, Italian seasoning, black pepper and a bit of salt to taste. Mix well to combine.

Preheat the air fryer for 3 minutes. Meantime, line a tray that fits the cup of the air fryer. Then put the lengthwise halved zucchini on the lined tray. Next, spoon some of the zucchini mixture into the prepared zucchini; gently press the filling down. Scatter some Parmesan on top of each zucchini.

Now bring out the cup and gently place the tray with zucchini boats into the cup. Then put the cup into the machine of air fryer. Set the temperature at 180 degrees C. Roast for 14-16 minutes or until charred and cooked. Let it cool down for 5-10 minutes.

Then transfer the zucchini boats to a plate. Line them slanting, and scatter chili flakes. Next garnish with cherry tomatoes. Serve with a glass of white wine. Enjoy!!!!

https://helenscchin.com/2024/11/09/air-fryer-zucchini-boats-with-cherry-tomatoes/

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