- 4 Large zucchinis
- 2 tablespoons olive oil
- 2 teaspoons Montreal steak seasoning
- 1 cup or
- 1/2 pound bacon, cooked and chopped
- 1/2 cup sundried tomatoes, roughly chopped
- 2 cups shredded cheddar
- 1 cup sour cream for drizzle garnish
- 2 each green onions, thinly sliced
Cut zucchinis in half lengthwise and remove the seeds inside and discard, making sure to leave the ends intact. On a large tray lined with parchment, drizzle the olive oil over the zucchinis and sprinkle the seasoning on top.
Cook the zucchini, hollow side up, in an air fryer preheated to 375°F for 5-8 minutes until slightly tender, but still firm.
In a small bowl while the zucchini is cooking, combine the bacon bits, dried cranberries, and sun-dried tomatoes. Remove zucchini after the 5-8 minutes and sprinkle the mixture evenly within all zucchini boats. Top with cheddar cheese, if desired, and put back into the air fryer. Air fry at 400°F until the cheese is melty, and the zucchini is tender, about 5-7 minutes.
Remove from air fryer, drizzle with sour cream, garnish with the green onions, and serve warm.
Chef’s Tip: Use pre-cooked bacon and crumble it up to save time.