Air-Fryer Pumpkin and Mozzarella Bake

Name: Air-Fryer Pumpkin and Mozzarella Bake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Delica pumpkin to be cleaned 4 ½ cups; Pizza mozzarella cheese 10.6 oz; Prosciutto cotto 3.5 oz; Parmigiano Reggiano PDO cheese 2.5 oz; Extra virgin olive oil 1 ½ tbsp; Black pepper to taste; Thyme to taste; Fine salt to taste

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 4
Cost: Low
Note + 10 minutes resting

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PRESENTATION

Air-Fryer Pumpkin and Mozzarella Bake pulls off something quietly impressive: the squash goes in raw, sliced thin and seasoned with oil and thyme, yet comes out with a burnished crust and a molten center that pulls apart in long, stringy ribbons of mozzarella. No pre-cooking, no separate pan — just layers of squash alternating with prosciutto and cheese, assembled and cooked in a single vessel.

The textural contrast is the point. A brief high-heat finish crisps the surface while leaving the heart tender, so every serving holds the crunch of the crust and the give of melted mozzarella at once. It reads like a special-occasion centerpiece — fitting for a Halloween table or an autumn family dinner — but this air fryer pumpkin bake is weeknight-practical from start to finish.

How to prepare Air-Fryer Pumpkin and Mozzarella Bake

To prepare the pumpkin bake in the air fryer, cut the pumpkin in half and remove the seeds and inner fibers with a spoon 1. Peel it and slice the flesh into thin slices about 34 mm thick (about 1/8 inch) 2. You will obtain about 400 g of cleaned pumpkin (about 14 oz / 0.9 lb, roughly 3\u00bd cups sliced). Transfer the slices to a bowl and season with oil and salt 3.

Add the pepper 4 and the thyme leaves 5, then toss to distribute the seasoning evenly. Cut the mozzarella first into slices and then into cubes 6.

Pour a drizzle of oil into the bottom of an air-fryer–safe baking dish about 8.7 x 6.3 in (22 x 16 cm) 7 and arrange a first layer of pumpkin 8. Sprinkle with part of the grated cheese 9.

Add one third of the mozzarella 10 and cover with one third of the cooked ham 11. Continue with a second layer of pumpkin 12.

Distribute the mozzarella again 13, the grated cheese and the cooked ham. You should obtain three layers, finishing with pumpkin only and reserving a little mozzarella and grated cheese for the final gratin. Press gently with your hands to compact the layers, since the bake will shrink during cooking. Season the surface with a drizzle of oil 14, a pinch of salt and a grind of pepper 15.

Cover the baking dish with a sheet of aluminum foil 16, pressing it well to the edges 17, then place it in the air fryer basket (6 L / about 6.3 qt capacity) 18 and cook at 320 F for 30 minutes.

After this time, remove the aluminum foil 19, distribute the mozzarella reserved earlier over the surface 20 and finish with the grated cheese 21.

Cover the bake evenly 22 and continue cooking, uncovered, at 338 F for 10 minutes, until the surface is golden 23. Remove the baking dish and let rest for 10 minutes before serving your air-fryer pumpkin and mozzarella bake 34.