Air Fryer Zucchini
Air Fryer Zucchini: crisp, seasoned zucchini rounds ready in minutes; flavorful and quick side for weeknights.
Ingredients
- 2 medium zucchini, cut into ½-inch thick rounds or half-moons
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
Step 1: Preheat and dry the zucchini
Set the air fryer to 400°F (200°C) so it's ready when the zucchini are seasoned. Pat the zucchini slices dry with a paper towel — removing surface moisture is the secret to crisp edges and a clean, tender interior. Place the cut rounds or half-moons on a small plate while you prepare the seasoning, keeping everything tidy and ready to toss.
Step 2: Season and toss
Put the zucchini pieces into a shallow mixing bowl, drizzle with 1 1/2 tablespoons olive oil, then sprinkle 3/4 teaspoon fine sea salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Use a spoon or tongs to fold and toss the slices gently until every piece wears a thin, even sheen of oil and seasoning — you want visible salt crystals and pepper flecks clinging to the pale flesh and glossy green skin.
Step 3: Air fry until golden and tender
Arrange the seasoned zucchini in a single layer in the air fryer basket so air can circulate — avoid crowding. Air fry at 400°F for 8–10 minutes, shaking the basket gently halfway through, until the interiors are soft and the edges develop a light golden-brown char and slight crispness.
Step 4: Plate and serve warm
Transfer the warm zucchini back to the same shallow serving bowl used for tossing, arrange the slices so the browned edges face up, finish with a final pinch of black pepper, and serve immediately while still tender and glistening.
Notes
- Pat zucchini dry to prevent sogginess
- Do not overcrowd the air fryer basket for best crisping
- Finish with a squeeze of lemon or grated Parmesan for extra flavor
- Store leftovers in an airtight container for up to 3 days
- Reheat in the air fryer at 350°F for best texture