Healthy Recipes Cooking Methods Air Fryer Air-Fryer Zucchini 4.6 (11) 9 Reviews Zucchini crisps up nicely in this simple recipe. The interior is creamy and soft without feeling mushy, with the outside remaining crispy. A squeeze of lemon after cooking adds brightness and tang. By Laura Kanya Laura Kanya Laura Kanya is a recipe developer and tester based in Vermont. She has been active in the food industry for more than two decades in a variety of roles, including pastry chef, chef instructor, executive chef and director of operations in restaurants, resorts, catering, retail operations and food production companies. EatingWell's Editorial Guidelines Updated on July 30, 2024 Reviewed by Dietitian Christa Brown, M.S., RDN, LD Reviewed by Dietitian Christa Brown, M.S., RDN, LD Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Active Time: 10 mins Total Time: 30 mins Servings: 4 Nutrition Profile: Low-Carb Diabetes-Friendly Nut-Free Soy-Free Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Craving something crispy and fresh? Then try this recipe for Air-Fryer Zucchini. Just like our other zucchini recipes, this one is anything but boring, thanks to the big flavor from Parmesan cheese, herbs and spices that crisp up beautifully in the air fryer. Zucchini is a low-calorie food that also provides fiber. With that in mind, it's time to start enjoying more zucchini! Here's all you need to know to create this delightful dish at home. How to Make Air-Fryer Zucchini 1. Prep the Air Fryer Get to know your air fryer before you get started. Every model is different, and reading the manufacturer's instructions before using it ensures success. For this recipe, you'll need to preheat your air fryer to 400°F for 5 minutes, but you can adjust the time accordingly. Preheating gets the air moving and heats up the basket, which can help prevent food from sticking. 2. Mix Up the Coating First You'll need to combine the coating in a medium mixing bowl before you add the zucchini. This ensures that the flavors are evenly distributed. 3. Work in Batches Unless you have a very large air fryer, you'll likely need to cook the zucchini in batches. Err on the side of adding less, rather than more, to your basket so that the zucchini has adequate space for the air to circulate around it. This ensures crispy, not steamed zucchini. Variations to Try Swap spices: Swap in ground cumin for the oregano and chili powder for the onion powder. Try a pickle-inspired version by using dried dill in place of dried oregano. If you love spicy flavors, use ½ teaspoon salt-free Caribbean jerk seasoning in place of the dried oregano. Try yellow squash: You can make the recipe with yellow summer squash in place of zucchini. Or, use a mix of both for a fun, colorful twist. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! As mentioned above, give your zucchini plenty of space in the air-fryer basket. The air needs to flow around the food, which won't happen if it's too tightly packed. To make flipping easy, we recommend using long-handled kitchen tongs. Take your time and flip the pieces individually instead of stirring, which can result in lost coating.The best way to enjoy fried zucchini is right after you pull it out of the air fryer. Otherwise, before you begin cooking, place a wire rack over a baking sheet and set it next to your air fryer. Once a batch is done, transfer it to the rack, allowing ample space between the pieces so they won't steam. Pop them in a 200°F oven to keep warm. Nutrition Notes Zucchini is a low-calorie, low-carb and low-fat vegetable. It provides a nice dose of fiber, is high in vitamin C and is a good source of potassium and folate. The antioxidants and nutrients in zucchini are good for your skin, heart, bones and eyes. Lemon juice adds a touch of brightness and acidity to the dish and is a simple way to add flavor while cutting back on sodium. Add the zest for even more flavor, without any additional calories or sodium! Ana Cadena Cook Mode (Keep screen awake) Ingredients 2 tablespoons grated Parmesan cheese 1 tablespoon extra-virgin olive oil ½ teaspoon dried oregano ½ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon ground pepper ⅛ teaspoon crushed red pepper 1 large (8 ounce) zucchini, sliced ¼-inch thick 2 teaspoons lemon juice plus wedges for garnish Directions Preheat air fryer to 400°F for 5 minutes. Combine 2 tablespoons Parmesan, 1 tablespoon oil, ½ teaspoon oregano, ½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon pepper and ⅛ teaspoon crushed red pepper in a medium bowl. Add zucchini and toss to coat. Ana Cadena Working in batches, if necessary, arrange the zucchini slices in a single layer in the fryer basket. Cook, flipping once, until golden brown, 10 to 12 minutes. Sprinkle with 2 teaspoons lemon juice and serve with lemon wedges. Jacob Fox Equipment Air fryer Frequently Asked Questions Is this recipe vegetarian-friendly? If you're a strict vegetarian, look for Parmesan cheese that has been made with a vegetable-based rennet. Traditionally, Parmesan cheese uses an animal rennet, but plenty of companies are now using the vegetable version. Look for Parmesan cheese labeled "vegetarian." Is air-frying healthy? Unlike deep-frying or shallow-pan frying, the air fryer requires less oil to cook food, which helps keep calories in check. Plus, using just a small amount of oil (depending on the type) can help limit the overall saturated fat content. Since wet batters don't work in an air fryer, we paired our spice mix with just enough Parmesan cheese to create a savory, flavorful coating that will still crisp up nicely. Can I use something in place of the Parmesan cheese? Absolutely. The Parmesan adds a bit of salty umami to this dish, but you can definitely omit it. Otherwise, consider replacing it with a vegan variety. While we haven't tried it, nutritional yeast could be a good substitute. Start small, though; about 1 to 2 teaspoons for the whole recipe should do the trick. EatingWell.com, June 2022 Save Rate Print Nutrition Facts (per serving) 64 Calories 5g Fat 5g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1/3 cup Calories 64 % Daily Value * Total Carbohydrate 5g 2% Dietary Fiber 1g 4% Total Sugars 3g Added Sugars 0g 0% Protein 2g 4% Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 2mg 1% Vitamin A 278IU 6% Vitamin C 21mg 23% Vitamin D 1IU 0% Vitamin E 1mg 4% Folate 28mcg 7% Vitamin K 6mcg 5% Sodium 345mg 15% Calcium 43mg 3% Iron 1mg 6% Magnesium 22mg 5% Potassium 312mg 7% Zinc 1mg 9% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Sara Haas, RDN, LDN Sara Haas, RDN, LDN Sara is a food and nutrition expert with formal training in culinary arts. She has been a registered and licensed dietitian since 2002 and a professional chef since 2008. She works as a consultant chef and dietitian with a focus on writing, recipe development and food photography. Sara is the author of the Taco! Taco! Taco! cookbook and co-author of the Fertility Foods Cookbook. Her cooking, nutrition and food expertise have been featured in all forms of media. She also loves conducting cooking demonstrations and enjoys speaking at conferences, expos and other engagements. EatingWell's Editorial Guidelines