A quick and easy air fryer zucchini recipe
The door of the air fryer clicks shut, the machine starts to hum, and within minutes, the kitchen fills with the subtle aroma of roasted olive oil and summer zucchini. What comes out looks like a bowl of mini “chips” with emerald-green edges—impossible to resist snacking on. For a change, try making sweet potato fries in the same appliance.
Since an air fryer only needs a teaspoon or two of oil, it uses much less and keeps the calories in check. But its biggest advantage is consistency: follow the cooking chart and a few simple tips, and every slice will come out just right.
Ingredients for air fryer zucchini
Zucchini. Pick medium-sized, firm ones—the kind that “squeak” when you rub two together. With about 95% water, freshness is the difference between a crisp chip and a limp stick. Extra-large zucchini, packed with seeds, hold more moisture and can ruin the crunch.
Olive oil. A super-light coating acts like a caramelizing glaze. Too much oil will steam the veggie; too little leaves it pale. One teaspoon per zucchini (or a quick spray) is the sweet spot.
Coarse salt. Its big crystals spread evenly and draw out just enough moisture to concentrate the flavor without making the flesh wilt.
Freshly ground black pepper. Crushed right before cooking, it adds a gentle heat that tingles the nose. Stick with the classic, or swap in lemon pepper, garlic powder, or some red pepper flakes for a twist.
Tips for perfect air fryer zucchini
Soggy slices? Check the thickness, spacing, and how much oil you used. If they’re too thick, crowded, or oily, you’ll lose the crunch.
Too salty or a bit dry? Season after cooking, or cut back on the time you let them rest with salt.
Uneven browning? Every air fryer heats a little differently—add a minute at a time until the color deepens. A squeeze of lemon will brighten up any batch that tastes a little flat.
Equipment
Ingredients
- 2 large zucchini sliced into rounds
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- In a large bowl, combine the zucchini with the olive oil, salt, and pepper; toss to coat.2 large zucchini, 1 tablespoon olive oil, 0.5 teaspoon salt, 0.5 teaspoon black pepper
- Transfer to the air fryer basket and cook at 200°C for 10 minutes, shaking the basket every 3 minutes.
- Remove from the air fryer and serve immediately.
Notes
- Storage: Store, covered, in the refrigerator for up to 5 days.
- Freezing: Place leftovers in a shallow container and freeze for up to 2 months.
- Reheating: If thawed or refrigerated, return to the air fryer basket and reheat at 200°C for 4 minutes, turning halfway through.
