10 Minute Air Fryer Zucchini

Need more veggie air fryer recipes? Try my air fryer cauliflower, air fryer frozen green beans, air fryer butternut squash, and air fryer broccoli next. I love cooking zucchini because it’s fast, healthy, and mild enough to absorb whatever it’s cooked with. One of my favorite ways to prepare it is in the air fryer. My air fried zucchini is crispy yet soft, with plenty of moisture and the perfect, albeit simple, blend of seasonings. It’s so good it’ll actually make you WANT to eat your vegetables!

Why I love this recipe

A healthy side dish. Fried zucchini uses up to ¼ cup of cooking oil or more! When you air fry it instead, you use a spoonful at most. It’s fast. By far, this is the fastest way to prepare zucchini. Extra crispy. The high heat paired with the aerated basket ensures extra crispiness on the outside without drying out the middle. No mess. There’s only one bowl and one air fryer basket to clean up afterward.

Ingredients needed

Zucchini. Look for two large or three medium zucchini that are firm with no bruising or soft spots. They’ll need to be sliced into half-inch coins. Yellow summer squash can also be used. Olive oil spray. Just a touch to crisp up the zucchini. Salt and black pepper. To taste.

How to make air fryer zucchini

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Pat dry the zucchini before air frying. Once the zucchini is sliced, pat it dry with a paper towel to remove any excess moisture. I don’t always do this step, but it can be helpful to guarantee crispy zucchini. Go easy on the salt. Too much before cooking can draw out moisture and make it dry and tough. You can always add more salt once it’s been cooked. Air fry in batches. You want to line the basket in a single layer; otherwise, the zucchini won’t get crispy. Want those classic grill marks? Place a grill pan in the basket.

Storage instructions

To store: Store leftover zucchini in an airtight container in the refrigerator for up to five days.

Play around with spices. Like red pepper flakes, chili powder, garlic powder, onion powder, or Italian seasoning. Add cheese. Toss the zucchini in grated parmesan cheese. It’ll form a crust around the zucchini as it browns. Serve with dipping sauce. Like garlic yogurt sauce, ranch dressing, marinara sauce, or cottage cheese dip.

To freeze: Place cooled leftovers in a freezer-safe container and freeze for up to two months. Reheating: Reheat in an air fryer basket at 200C/400F for 4 minutes, flipping halfway through, or reheat in a preheated oven.