I placed two slices of courgette crosswise, stuffed them and they came out perfect golden and stringy parcels in the air fryer
I placed two slices of courgette crosswise, stuffed them and they came out perfect golden and stringy parcels in the air fryer
Stuffed zucchini parcels are a simple, delicious, and light recipe, perfect as an appetizer, vegetarian main course, or a hearty side dish. They’re made with thinly sliced zucchini, quickly softened and then stuffed with a creamy mixture of ricotta , Parmesan , herbs, and diced smoked scamorza .
The result is incredibly inviting: the zucchini turn golden brown and slightly crunchy on the outside thanks to the breadcrumbs and spray, while the filling inside remains soft, creamy, and gooey. They’re perfect for cooking in the air fryer , but you can also bake them in the oven.
The most important step is to slice the zucchini thinly and soften them before stuffing them. This way, they’ll bend easily and won’t break when you shape the parcels. You can use basil for a more Mediterranean flavor or fresh mint for a more summery touch.
Zucchini parcels stuffed with ricotta and scamorza: golden and stringy in the air fryer (also good in the oven)
Times
Preparation: 25 minutes
Cooking time: 12-15 minutes
Total time: about 40 minutes
Portions
3-4 servings
Nutritional values
Per serving
Calories: approximately 210 kcal
Protein: about 13 g
Carbohydrates: about 10 g
Fat: about 13 g
Per 100 g
Calories: approximately 145 kcal
Protein: about 9 g
Carbohydrates: about 7 g
Fat: about 9 g
The values change based on the quantity of breadcrumbs, ricotta, scamorza and oil used.
Ingredients
2 large courgettes
250 g of well-drained ricotta
80 g of diced smoked scamorza cheese
30 g of grated Parmesan cheese
Breadcrumbs to taste
Salt to taste
Black pepper to taste
Fresh mint or basil to taste, optional
Spray oil to taste
Preparation
1. Cut the courgettes
Wash the courgettes , dry them and remove the ends.
Cut them lengthwise with a mandolin, obtaining thin but not too fragile slices.
2. Soften the slices
Grill the courgette slices for a few minutes on each side, or place them in an air fryer at 180°C for 2-3 minutes .
They should soften, but not dry out too much.
3. Prepare the filling
In a bowl, mix the well-drained ricotta with the Parmesan , pepper and chopped basil or mint.
Add the diced smoked scamorza and mix.
Taste and adjust salt only if needed.
4. Shape the parcels
Arrange two slices of courgette crosswise on a cutting board.
Place a spoonful of filling in the center.
Fold the ends towards the center, forming a compact bundle.
Continue in this way until you run out of ingredients.
5. Lightly bread
Coat the parcels in breadcrumbs , without overdoing it.
Only a light veil should form, which is useful for obtaining a golden surface.
6. Cook in the air fryer
Place the parcels in the air fryer basket.
Spray a little spray oil on the surface.
Cook at 190°C for 12-15 minutes , turning them gently halfway through cooking.
They should be golden and slightly crunchy.
7. Servants
Let it rest for 2-3 minutes before serving.
They are excellent hot, when the scamorza is still stringy, but also good lukewarm.
Baking in the oven
You can also cook the parcels in a fan oven at 190°C for 20-25 minutes , adding a drizzle of oil or spray oil to the surface.
In the last few minutes you can turn on the grill to make them more golden.
Advice
The ricotta must be well drained, otherwise the filling will be too soft and may leak out during cooking. If necessary, leave it in a colander for at least 30 minutes.
Don’t cut the zucchini too thickly, or it will be difficult to seal them. If they’re too thin, they risk breaking.
For a lighter version, you can reduce the scamorza to 50g or replace it with well-dried light mozzarella. For a more flavorful version, add a pinch of paprika or grated lemon zest to the filling.
Conservation
Stuffed zucchini parcels are best when freshly made.
You can store them in the refrigerator for 1 day , stored in an airtight container. Reheat them in an air fryer or oven for a few minutes before serving.
