Make waves with these delicious, nutritious Mushroom Pizza Stuffed Zucchini Boats. Easy, cheesy and a smart way to optimize zucchini season!
Even if you don’t grow your own zucchini (I don’t, but my neighbors do, lol) this green squash is a great way to add extra fiber, vitamins, minerals, and volume to your meals. Exceptionally versatile if you are gluten-free or a lower carb kinda person, plus it seems to be a perennial in the produce department and inexpensive, to boot!
Check out this short video tutorial!
If air-frying, you only need 15 minutes, prep to plate, for this cheesy stuffed zucchini recipe. Takes a little longer in regular oven, but still not time-consuming, especially if you give zucchini boats a 1 minute microwave “par cook” before stuffing and baking.
I love easy recipes that pack a nice punch of protein. These mushroom pizza zucchini boats help you meet your protein goals on nights when you are going no-meat or just don’t have the time to prepare beef, chicken or pork. It’s a blend of cottage cheese and mozzarella cheese for the protein win!
A serving (of TWO halves) has 25g protein, 20g net carb, 12g fat and 293 calories. This is A LOT of food that will ya up! Alternatively, you can just serve one piece as a scrumptious side dish!
Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini will remind you of a mushroom pizza – -but without the crust, so lower calorie, lower carb and gluten-free.
Course:
dinner, side
Cuisine:
Italian
Keyword:
gluten free, low carb, pizza, zucchini
Servings: 1serving (or serves 2 as a side)
Calories: 293kcal
Ingredients
1approximate 10- to 12-ounce zucchiniends cut off and sliced lengthwise
1/3cupbottle marinara or tomato-based pasta saucedivided
¼cup2% cottage cheese
¼cupshredded mozzarella cheese
½teaspoongarlic salt
½teaspoonItalian seasoning
2 to 3white mushroomssliced
2tablespoonsParmesan cheese
Optionalfresh herbs
Instructions
Preheat air fryer to 390F degrees (or oven to 375F)
Cut ends off zucchini and slice lengthwise. Use small spoon to scoop out seeds and some flesh in center, leaving about 1/3” of flesh around outside so that it keeps shape during cooking.
Place zucchini halves on microwave safe plate and “par” cook for 60 seconds in microwave on high.
Transfer lightly cooked zucchini halves to air fryer tray.
Spread the inside of each zucchini with 1 tablespoon sauce.
In small bowl, mix together cottage cheese, mozzarella cheese, garlic salt and Italian seasoning.
Spoon cheese mixture into zucchini halves, pat down with spoon.
Add just few little dollops of sauce to top, if desired.
Arrange sliced mushrooms on top.
Sprinkle with parmesan cheese.
Air fry for 6 to 8 minutes (or oven for 15 to 20 minutes) until cheese lightly browning and hot and zucchini softened (but not soggy)
Spoon bean mixture evenly into the two zucchini boats.
Sprinkle with chopped Italian herbs and serve with additional warmed sauce, if desired.
When I’m looking for a fast vegetable side dish, this easy broccoli recipe is a winner. A quick roast in the air fryer makes those little buds on the top “tree” part of the stalk deliciously crispy and lightly salty-sweet, while the stalk remains mostly tender. So delicious, it is seriously addictive!
This air fryer broccoli recipe only requires a few simple ingredients, takes less that 15 minutes prep to plate, and pairs deliciously with everything from fish, beef, chicken or to pile up in a nourishing grain bowl. My family thinks it’s the best broccoli recipe ever and will often eat it as a snack!
This broccoli recipe is SO EASY!
Choosing Broccoli for this Air Fryer Side Dish
Select broccoli with for tightly closed, dark green florets and firm, thinner stalks. Thick stalks mean the plant is older and can yield a woody texture. Also, skip over heads of broccoli with yellowing or tiny yellow flowers, this also means they are over-mature and not the best for eating. Fresh broccoli will last about 3 to 5 days in the fridge, properly stored.
One shortcut I use on busy nights is to use pre-washed and bagged broccoli florets from the produce department, rather than cutting up the whole thing. Also, in a pinch, you can grab fresh broccoli florets off the salad bar offerings if your grocery store has one. However, I definitely don’t recommend using frozen broccoli for this air fryer broccoli recipe – that just won’t work. You’ll get a soggy, mushy result.
Can I Swap the Ginger Paste?
Another convenience I use in this air fryer broccoli is ginger paste, making my own rather than using the microplane grater on fresh gingerroot (although that’s a very fresh and vibrant option if you have a few extra minutes). Ginger paste is simply finely blended or minced ginger with a bit of oil and usually comes in a toothpaste-like tube or squeeze bottle so it’s easy to portion what you need. I would not recommend using dried ground ginger in this recipe, it just doesn’t lend the same zip! For another flavor option, you can also swap out the ginger for garlic! Or, for picky eaters, simply olive oil, salt and pepper.
What Air Fryer is Best for this Broccoli Recipe for Two?
Because this makes a small-batch of crispy broccoli intended for two people, it will fit in a standard, smaller “drawer” type air-fryer. I’ve also made it in my Instant Pot Duo Crisp (which has an air fryer function). If you are looking to double up the recipe to make more, then I would suggest using a larger toaster-oven style air fryer. I have the Instant Pot Omni Pro XL Air Fryer Toaster Oven, it has a large capacity cooing space, trays pull in and out like a traditional oven; and bakes, broils, air-frys, roasts, toasts and does nearly everything but wash dishes. Seriously, I love that think. However, if you don’t even have an air fryer at all, just bake at 400F degrees in a traditional oven for about 12-14 minutes, turning once with a spatula.
Storing Leftover Honey Ginger Broccoli
Store leftovers (if any!) in an air-tight container in the fridge for up to 3 days. However, it will lose its crispness to a degree. The best way I have found to reheat is to pop in microwave on “defrost” for up to a minute to take the chill off, and then crisp back up in a pre-heated air fryer for 2 or 3 more minutes, taking care not to burn the already browned parts. This air-fryer broccoli isn’t suitable for freezer meal prep – it’s best enjoyed immediately.
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Cheddar Zucchini Chips in the air fryer are a quick, easy and flavor-packed appetizer to serve with your favorite dip or side dish that pairs with most everything.
This zucchini snack is is also low-carb, gluten-free, and keto-friendly – plus, it only made with a few wholesome ingredients.
For the best, crispy zucchini chips, make sure that the vegetable is cut thiny in about ¼” inch crosswise slices. If you notice excess moisture on the cut zucchini, pat dry with a paper towel. This is how to keep zucchini chips from getting soggy.
The “breading” isn’t the traditional flour or panko – it’s crushed all-cheese snacks (popular brands are Moon Cheese Snack, Just the Cheese and Whisps Cheese Crisps) along with almond meal and dried herbs. These simple ingredients, held on with an egg wash, ensure these remain low carb zucchini chips – with a surprise bonus of more than 10 grams of protein per serving!
This keto cheddar zucchini chip recipe makes four servings – that’s about 10 “chips” give or take. It’s a satisfying way to use up zucchini and each portion comes in at 154 caloires, 3.9g net carb, 10.5g fat, 10.7g protein.
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I used my Omni Pro Air Fryer from from Instant Pot to make my favorite zucchini recipe. In just about 6 to 8 minutes, an air fryer gets everything nice and crisp. You CAN use a traditional oven at 400F degrees for about 10 to 12 minutes, carefully flipping the chips halfway through.
Note: This post contains affiliate links. I may earn a small commisison from purchase, however the price to you remains the same. Proceeds are used to help operate The Fit Fork – thank you!
A low-carb, gluten-free and keto-friendly way to snack and get more vegetables in your day! These easy air fryer zucchini chips use just a few simple ingredients and are done in minutes – perfect for game day entertaining or a delicious side dish and alternative to fries.
Maple Mustard Halibut with Pecan-Quinoa Topping (in the air fryer or conventional oven) is ridiculously easy and absolutely delicious weeknight meal or special occasion supper.
First, I started with wild hook-and-line-caught Alaskan halibut. This hearty white fish is a personal favorite with tender flakes, a delicate flavor yet meaty texture that holds its own in any recipe. However, other firm fish can be used such as cod or salmon.
Next up an easy smear of stone-ground mustard mixed with maple syrup, just enough to make a layer between the fish and halibut topping of ground pecans and quinoa that crusts up so nice and crunchy while baking.
For a time-saving convenience, I keep a bag of COOKED quinoa in my freezer for recipes like this or to sprinkle in salads or soups. See my quinoa meal prep post HERE.
As far as a quick fish dinner, this pecan-quinoa crusted halibut recipe wins taking only about 10 minutes on 400F degrees. I use a toaster-oven style air fryer (the Omni Plus XL Toaster Oven – Air Fryer from Instant) because I like the spacious interior and front-opening functionality (it’s like a smaller-version of my big oven) but a basket-style air-fryer will work too.
If you are cooking in a conventional oven, the temperature remains the same, but you’ll just cook up to 5 minutes longer (keep an eye on it because if the pecan quinoa topping for fish starts to get too brown, you’ll need to loosely cover with a swatch of foil.
Such an easy fish recipe using halibut and nutritious too, with 275 calories, 7.7g protein, 11.4g net carb, and 40.1g protein per serving.
Deliciously flakey and moist with a satisfyingly crunchy topping, this easy halibut recipe only takes 5 minutes to prep and 10 minutes to cook in an air-fryer.
Course:
dinner, dinner, entree
Keyword:
15 minutes, air fryer, fish, halibut
Servings: 2servings
Calories: 275kcal
Ingredients
10 to 12oz fresh halibutor other firm fish like cod or salmon
1 1/2tbsp.stone ground mustard
1 1/2tbsp.real maple syrup
¼cupfinely chopped raw pecans
½cupcooked quinoa
1/2tsp.salt
½tsp.ground pepper
2tbsp.minced fresh parsley
Olive oil spray
Instructions
Pat halibut dry with paper towel. In small bowl, mix together mustard and syrup.
Slather mustard mixture on top only portion of fish. In small bowl, mix together pecans, cooked quinoa, salt, pepper and parsley.
Spoon onto top of fish and use hands to pat down into a crust, extended as far out to the edges of fish as possible.
Lightly spray top of pecan-quinoa mixture on fish with olive oil.
Pre-heat air fryer to 400F degrees.*
Transfer fish by large spatula to air fryer basket.
Air fry for approximately 10 to 12 minutes, until fish flakes and coating on top is turning lightly brown.
Remove immediately from air fryer and serve. With optional prepared honey mustard sauce or other condiment of choice.
(=*for conventional oven, heat to 400F and bake for approx. 14 to 18 minutes).
My Air Fryer recipe for Chicken Alfredo Quinoa Balls is inspired by one of my favorite indulgent creamy Chicken Alfredo and hot, crispy Arancini (those delicious little balls of deep-fried rice or risotto) – but made more nutritious.
Instead of heavy sauces, super carby-carbs, and cooking methods I shy from (like traditional deep frying of rice balls), Air Fryer Chicken Alfredo Quinoa Balls keep all the decadent flavor served up in fun, nourishing “two-bite” morsels. For me, one Chicken and Quinoa appetizer or dinner is easy to portion – one makes a snack and three quinoa balls make a dinner (especially yummy on the sauce of your choice or on a spinach salad). A three-piece serving has 364 calories, 16g fat, 28g net carb, 27g protein.
This air fryer quinoa arancini recipe is surprisingly simple to make, especially if you already have cooked, shredded chicken breast on hand. I always make a big batch in Instant Pot® Duo Crisp™ + Air Fryer and shred up when cooled, and keep portioned in various serving sizes in the freezer – for recipes like this Chicken Quinoa Balls in Air Fryer. Or, just to thaw and throw on a salad. While this post is all about Quinoa Balls, and not so much how to cook chicken in an Instant Pot – there are several ways. I prefer the slow-cooking function, and really don’t use an official recipe – just about ½ cup of chicken broth, and 1 tablespoon of my favorite freeze-dried herb poultry seasoning per every 1 pound of boneless, skinless chicken breast. I just throw it all in there and let it cook low and slow for 8 hours before shredding up.
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The rest of the air fryer chicken quinoa meal recipe is a snap. First, cook quinoa according to package directions (takes about 15 minutes) and let cool down to room temperature – another 10 to 15 minutes (faster if you spread out on a baking sheet). You can also use pre-cooked, frozen and defrosted quinoa – check out this quinoa meal prep post.
The it’s just a matter of mixing the seasonings into the softened cream cheese, followed by the shredded chicken and quinoa (btw, I used tri-color quinoa, but any type will do).
Next grab a handful of the mixture, and roll into golf ball-sized portions, making about a dozen. Then roll each ball in panko bread crumbs (or if needed gluten free bread crumbs) until nice and coated, no longer sticky to picky up.
Love the convenience of this “shelf” that can be added to Air Fryer basket to double the cooking capacity!
Stick in the Air Fryer basked of the Instant Pot® Duo Crisp™+ Air Fryer, layering half on the bottom of the basket and using the metal, circular insert to make a shelf to hold the remaining half-dozen. Air fry on 400F degrees for approximately 8 to 10 minutes. They will be done when crunchy and golden brown on the outside, and heated through and a bit, soft and gooey on the inside.
Serving suggestion: Make a creamy tomato sauce by mixing in a splash of heavy cream into warmed tomato pasta sauce. Place three Chicken Alfredo Quinoa Balls in the center and garnish with fresh basil.
Also, don’t forget to check out the Instant Pot® Duo Crisp™ + Air Fryer, an 11-in-1 pressure cooker, slow cooker, steamer, sauté pan, food warmer, sous vide, air fryer, roaster, mini oven, broiler, and dehydrator. It comes with two lids so you can instantly transform it into an Air Fryer with proprietary air flow technology that gives the crunch and tenderness of deep-frying with 95% less oil! Plus, I personally LOVE having just ONE countertop appliance that does it all, instead of a whole closet full! Stay tuned for more Instant Pot Duo Crisp recipes from The Fit Fork!
By the way, this recipe is my own, but was inspired by The Complete Quinoa Cookbook by Catherine Gill, that was recently sent to me by the publisher. Check it out, fabulous stuff in there.
This post contains affiliate links. I earn a small commission on products purchased, however price to you remains the same. Proceeds are used to offset operation expense for The Fit Fork. Thank you!
Chicken Alfredo Quinoa Balls are inspired by one of my favorite indulgent Italian meals, creamy Chicken Alfredo and hot, crispy Arancini (those delicious little balls of deep-fried rice or risotto) – but made more nutritious. So quick and simple to make, and definitely kid-friendly, these delicious morsels can be served as an appetizer or served on sauce as a meal. Visit thefitfork.com for more Instant Pot and Air Fryer recipes with great nutrition to fuel a busy and active lifestyle. — The Instant Pot Duo Crisp (that's also an air fryer) is the perfect appliance to make this simple recipe even more quick and convenient.
Course:
Appetizer, dinner, dinner, entree
Cuisine:
Italian
Keyword:
air fryer, alfredo, chicken, quinoa
Ingredients
8ouncesNeufchatel cheese
1 ½cupsCOOKED quinoa
8ouncesshredded chicken breastalready cooked
1teaspoongarlic powder
1teaspoononion powder
½teaspoonground black pepper
½teaspoonsalt
¾cuppanko
1tablespoonfresh chopped parsleyif desired
Optional: pasta sauce for serving.
Instructions
Cook quinoa and chicken breast beforehand, if needed.
Soften Neufchatel cheese and stir in garlic power, onion powder, ground black pepper and salt.
Next stir in cooked quinoa and shredded chicken until mixed thoroughly into the cheese.
Use hands to form golf ball-sized balls (about ¼ cup) of mixture, before rolling each into panko crumbs, patting crumbs on to create a thick coating.
Should make about 12 balls.
Set Air Fryer to 400F degrees and set 6 balls on bottom of basket, and 6 balls on top of tray or 2nd tier metal insert. Or, if smaller capacity air fryer, then do in two batches.
Air fry for 8 – 10 minutes or until turning golden grown and heated well throughout.
Serve as appetizer, or set three in a bowl of pasta sauce for a meal.
