Ingredients
Olive oil cooking spray
2 slices turkey bacon
2 medium zucchini (about 1 lb. total)
1/2 tsp. kosher salt
Freshly ground black pepper
1 c. shredded cheddar
1 large avocado, halved, pitted, and flesh scooped
3 cherry tomatoes, finely chopped
1 tbsp. finely chopped red onion
1 tbsp. fresh lime juice
1 tsp. finely chopped fresh cilantro leaves, plus more for serving
1 small jalapeño, stemmed, seeded, and finely chopped, divided
Preparation
Step 1Spray an air-fryer basket with cooking spray. Place bacon in basket and cook at 350°, flipping halfway through, until cooked through and crisp, about 5 minutes. Transfer bacon to a cutting board. Let cool slightly, then finely chop.Step 2Meanwhile, cut zucchini in half lengthwise, then in half crosswise. Using a teaspoon, scoop out seeds, creating 8 boats with roughly 1/4"-thick sides and bottoms. Lightly spray zucchini with cooking spray; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.Step 3Working in batches if necessary, in air-fryer basket, arrange zucchini cut side up in a single layer, spacing about 1/8" apart. Cook at 400° until just tender and starting to turn golden in spots, about 7 minutes.Step 4Remove air-fryer basket and carefully (basket will be hot) fill zucchini with cheese. Return to air fryer and continue to cook at 400° until cheese is bubbly and golden, 1 to 2 minutes more.Step 5Meanwhile, in a medium bowl, mash avocado with a fork. Stir in tomatoes, onion, lime juice, cilantro, 2 teaspoons jalapeño, and remaining 1/4 teaspoon salt.Step 6Arrange zucchini boats on a platter. Spoon guacamole into zucchini boats. Top with bacon, more cilantro, and remaining jalapeño.
This recipe is super flexible. For a vegetarian version, skip the turkey bacon. If you’re short on time, buy store-bought guacamole to dollop on top of the boats. Not a fan of cheddar? No problem. Either top the boats with the guac and serve as is, or swap in another cheese like pepper Jack for a spicy take or mozzarella for a milder version. P.S. Don’t toss the filling of the zucchini that you scoop out—sauté it and stir into scrambled eggs or serve with salmon.
