Name: Air Fryer Zucchini with Parmesan
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 3–4 zucchini, washed and sliced into ½-inch rounds; 1–2 tablespoons extra-virgin olive oil; ½ cup grated Parmesan cheese; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; Optional: ¼ teaspoon paprika or Italian seasoning

A simple, satisfying side dish: tender zucchini rounds crisped in the air fryer with a golden Parmesan crust. It’s light, flavorful, and ready in minutes.

Why You’ll Love This Recipe

I love how this recipe transforms zucchini into a crunchy, savory snack with minimal effort. It’s healthier than deep-frying, yet delivers the texture and flavor I crave. Plus, it’s ready in under 20 minutes—perfect for busy nights or quick appetizers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

zucchini, washed and sliced into ½‑inch rounds
extra‑virgin olive oil
grated Parmesan cheese
garlic powder
salt
black pepper
optional: paprika or Italian seasoning for extra kick

directions

Preheat the air fryer to 200 °C (400 °F).
In a bowl, toss zucchini slices with olive oil until lightly coated.
In a separate bowl, mix Parmesan, garlic powder, salt, pepper, and optional paprika or seasoning.
Dredge each zucchini slice in the cheese mixture, pressing gently so it adheres.
Arrange slices in a single layer in the air fryer basket—work in batches if needed.
Cook for 8–10 minutes, flipping halfway, until golden and crisp on the edges.
Transfer to a serving plate and enjoy immediately.

Servings and timing

Servings: serves 2–3 as a side or snack (about 3–4 zucchini)
Prep time: 5 minutes
Cook time: 8–10 minutes
Total time: approximately 15 minutes

Variations

I sometimes add a sprinkle of red pepper flakes for heat.
For extra richness, I mix a bit of melted butter into the coating mixture.
I’ve tried using breadcrumbs (panko or almond) in place of Parmesan for a different texture.
A squeeze of lemon juice just before serving brightens the dish.
For a cheesy twist, I top with shredded mozzarella during the last minute of cooking.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I pop them back into the air fryer at 180 °C (350 °F) for about 3–4 minutes until crisp again. Microwaving works in a pinch but softens the crust.

FAQs

1. Can I use frozen zucchini instead of fresh?

I’ve tried it, but the extra moisture from frozen zucchini makes it soggy. I recommend sticking with fresh for crispy results.

2. Do I need Parmesan, or can I use another cheese?

Parmesan gives the best crisp and nutty flavor, but Pecorino Romano or a mix of Parmesan and Asiago works well too.

3. Can I bake these instead of air‑frying?

Yes! I bake them on a greased baking sheet at 200 °C (400 °F) for about 12–15 minutes, flipping halfway for even browning.

4. How do I prevent the Parmesan from burning?

I keep an eye on the cooking time and temperature. If I notice the coating browning too quickly, I lower the air fryer to 190 °C (375 °F) and extend the time by a minute or two.

5. Is this recipe gluten‑free?

It is, as long as the Parmesan and any added seasonings aren’t cross‑contaminated. I always check labels if I’m serving someone with gluten sensitivity.

Conclusion

I love how Air Fryer Zucchini with Parmesan delivers crunchy, cheesy zucchini without the extra oil. It’s quick, versatile, and perfect as a healthy snack or side. I know I’ll be making this again soon!