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