Prep the zucchini. Wash and dry the zucchini. Slice each one lengthwise. Use a spoon to scoop out the centers, leaving about 1/4 inch of zucchini flesh to keep the “boat” sturdy. Chop a small handful of the scooped flesh to add to the filling; discard the rest or save for another recipe.

Season the boats. Brush the cut sides with olive oil and sprinkle with salt and pepper. This helps them soften and taste seasoned from the start.

Preheat the air fryer. Set it to 375°F (190°C) for about 3–5 minutes. A hot basket helps the zucchini start cooking right away.

Brown the meat. In a skillet over medium heat, warm 1 tablespoon olive oil. Add onion and cook 2–3 minutes until softened. Stir in garlic for 30 seconds. Add the ground sausage or beef, breaking it up as it cooks. Season with Italian seasoning, red pepper flakes if using, salt, and black pepper. Cook until browned, 6–8 minutes. Drain excess fat if needed.

Build the filling. Stir in the chopped zucchini flesh and cook 1–2 minutes to release moisture. Add the low-sugar marinara and simmer for another 1–2 minutes until thick and saucy. Taste and adjust salt and pepper.

Assemble the boats. Spoon the meat mixture into each zucchini half, packing it in so it mounds slightly. Top with shredded mozzarella and a sprinkle of Parmesan.

Air fry. Arrange the stuffed zucchini in a single layer in the air fryer basket. Cook at 375°F (190°C) for 10–12 minutes, or until the zucchini is tender and the cheese is melted and golden in spots. If your air fryer runs hot, start checking at 8 minutes.

Finish and serve. Let the boats rest 3–5 minutes so they set slightly. Garnish with chopped parsley or basil. Serve warm.