Cook up a batch of Air Fryer Zucchini for the perfect easy side dish!

Chunks of zucchini are tossed with a light bread crumb and parmesan topping and baked to crispy perfection.

cooked Air fryer Zucchini on a plate with a fork and spoon

You’ll Love Air Fryer Zucchini Because…

  • The air fryer cooks veggies so fast!
  • It gives zucchini an oven-roasted flavor without turning on the oven or preheating.
  • It’s lightly coated for a crisp exterior while letting the zucchini shine.
  • This Air Fryer zucchini recipe is delicious and pairs with almost any meal!
parmesan , bread crumbs , oil , salt and pepper , basil , zucchini , oregano with labels to make Air Fryer Zucchini

Ingredients for Air Fryer Zucchini

  • Zucchini: Use fresh, medium-sized zucchini squash. If using extra large garden zucchini with thick skin, peel it and scrape out any seeds before dicing.
  • Bread Crumbs: Panko breadcrumbs add crunch. Regular breadcrumbs can be used in place.
  • Parmesan: Parmesan cheese adds great flavor.
  • Seasonings: Dried herbs are added for flavor. If using fresh basil, toss it with the cooked zucchini just before serving.

Variations

  • Swap up the seasonings to your liking. Use Italian seasoning in place of the herbs or add ½ teaspoon garlic powder.
  • Any kind of summer squash will work in this recipe.

How to Cook Zucchini in the Air Fryer

  1. Cut zucchini into ¾-inch cubes – no need to peel them.
  2. Toss with seasonings and bread crumbs (recipe below).
  3. Place the zucchini in the Air Fryer basket and cook until crisp.

Serve alongside a chicken breast or salmon filet. Or with marinara sauce or ranch dressing for dipping.

Air Fryer Tips

  • I use this air fryer (I’ve tested MANY).
  • As with most veggies, a single layer gives the best results.
  • Ensure that the air fryer is not crowded, or the vegetables will not roast evenly.
  • If you’d like to cook more, cook in batches, and then put it all back into the air fryer to heat through at the end.

More Zucchini Recipes

Got zucchini? We’ve got recipes! Below are some of our tried and true zucchini favorites for the oven, air fryer, and grill.

Did you make this Air Fryer Zucchini? Leave a rating and a comment below! 

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plate of Air Fryer Zucchini
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Air Fryer Zucchini

Crispy, golden, and savory, this air fryer zucchini makes the perfect appetizer or side dish.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
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Ingredients  

  • 1 pound zucchini about 2 medium
  • 2 tablespoons shredded Parmesan cheese
  • 2 tablespoons Panko bread crumbs
  • 1 tablespoon olive oil
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon kosher salt or to taste
  • ¼ teaspoon black pepper or to taste

Instructions 

  • Cut the zucchini into ¾" chunks.
  • In a medium bowl, combine zuccchini, Parmesan cheese, bread crumbs, olive oil, basil, oregano, salt, and pepper. Toss well to combine.
  • Preheat the air fryer to 400°F.
  • Add the zucchini mixture to the air fryer basket, in a single layer, and air fry for 5-7 minutes or until zucchini reaches desired tenderness.

Notes

Zucchini can be cut into ½-inch zucchini slices if preferred.
Leftovers will keep in an airtight container in the refrigerator for up to 4 days. Reheating in the air fryer takes only 3-4 minutes to crisp it up again. 
4.97 from 162 votes

Nutrition Information

Calories: 80 | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 86mg | Potassium: 306mg | Fiber: 1g | Sugar: 3g | Vitamin A: 246IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish, Snack
Cuisine American
crispy Air Fryer Zucchini in the fryer with a title
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Air Fryer Zucchini in the fryer and plated with a title
Air Fryer Zucchini with a fork and spoon with writing

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. Great timely recipe. Added banana peppers, onion and kind of fresh garden flavor we crave this time of year.5 stars

  2. Another good timely recipe. Added banana peppers, onion. Really garden fresh dish you crave this time of year5 stars

  3. Great recipe. I was looking for a good zuchini recipe. This one is great!!! I sprayed the zuchini with olive oil and then added the rest of the ingredients. Thank you for sharing your recipes with us.5 stars

  4. Quick and easy! I did use a bit more parm/panko and added a tad garlic powder otherwise followed the recipe. We thought it was very good.5 stars

  5. Fantastic! Reading prior comments was helpful. I knew the point of the bread crumbs and parm was crunch, not a breaded vegetable. We loved it. Some changes:
    Cut into discs so thinner and good surface for crisping.
    Used panko.
    I cooked a fair amount longer than recipe suggests because we like the veggie crisp, browned, well done.
    Added garlic and onion powders.

    Followed all other instructions and it was the star of our dinner!5 stars

  6. This recipe is really good! The seasoning ratio is spot-on and when I was looking at the picture of it I could see that it wouldn’t be totally loaded with bread crumbs which was what I wanted. I sprayed my pan – I always do because who wants to have to deal with cooked on food?! Prep was simple and those leftover crumbs in the bowl that didn’t get on the zukes? They were a little salad topper and quite tasty!5 stars

  7. I’m not sure how others get the breadcrumbs, etc to stick to the zucchini. I tried this twice with the same results. I ended up with naked pieces of cooked zucchini, with all the breadcrumbs, cheese, and herbs in the bottom of my air fryer basket.3 stars

    1. I am sorry to hear that, Joan. The oil and the moisture from the zucchini should be enough to keep the breadcrumbs stuck on.

    1. That should work just fine! You will likely want to use more to get the same flavor Mickie! If you try it I would love to hear how it turns out.

      1. Made this last night and we all loved them! I added fresh parsley and garlic powder and it came out amazing. I prefer zucchini to have a bit of a “bite”, so I cooked for 7 minutes and it was perfect!5 stars