Air Fryer Zucchini with Parmesan
Air fryer zucchini cooks in about 10 minutes and keeps its shape, with tender centres and a lacy, golden Parmesan crust on top. Cutting thick spears, patting them dry and seasoning them just before cooking keeps the water in check, so they roast instead of going limp. Leave the skin on; it holds each spear together.
Published
- Prep Time
- 5 mins
- Cook Time
- 12 mins
- Total Time
- 17 mins
- Servings
- 4 servings
How do you make Air Fryer Zucchini with Parmesan?
For air fryer zucchini, cut 3 medium zucchini (about 600 g) into 1.5 cm thick spears, pat dry and toss with olive oil, garlic powder, oregano, salt and pepper. Lay them skin side down, press grated Parmesan onto the tops and air fry at 200°C (400°F) for 10-12 minutes, until tender with golden, crisp cheese. Finish with lemon.
- Total time
- 17 mins
- Calories
- 90 per serving
- Protein
- 4.5 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Air frying
Ingredients
Zucchini
To finish
Equipment
Air fryer · Chef's knife · Mixing bowl · Thin spatula
Quick Directions
Preheat
Preheat the air fryer to 200°C (400°F) for 3 minutes.
Cut the spears
Trim the ends of the zucchini and cut each one in half crosswise.
Season
Toss the spears in a mixing bowl with the olive oil, garlic powder, oregano, salt and pepper until evenly coated.
Add the Parmesan
Lay the spears skin side down in the basket in a single layer, working in batches if needed.
Air fry
Air fry for 10-12 minutes without turning, until a knife slides easily into the thickest spear, the edges are browned and the cheese is golden and crisp.
Serve
Lift the spears out with a thin spatula so the crust stays on.
Step-by-Step Instructions
Follow these detailed steps to make the perfect air fryer zucchini with parmesan.
Preheat
Preheat the air fryer to 200°C (400°F) for 3 minutes.
Cut the spears
Trim the ends of the zucchini and cut each one in half crosswise. Cut each half lengthways into quarters, giving 8 spears per zucchini about 1.5 cm thick. Pat the cut sides dry with paper towels.
Season
Toss the spears in a mixing bowl with the olive oil, garlic powder, oregano, salt and pepper until evenly coated. Season them just before cooking, since salt starts drawing water out of the zucchini straight away.
Add the Parmesan
Lay the spears skin side down in the basket in a single layer, working in batches if needed. Sprinkle the Parmesan over the cut tops and press it on lightly so it sticks.
Air fry
Air fry for 10-12 minutes without turning, until a knife slides easily into the thickest spear, the edges are browned and the cheese is golden and crisp.
Serve
Lift the spears out with a thin spatula so the crust stays on. Squeeze over a little lemon, scatter with basil or parsley and serve straight away.
Recipe Tips
- Choose small to medium zucchini. Large ones have more water and seeds and turn soft faster.
- Keep the spears in a single layer. Stacked zucchini steams and the cheese won't crisp.
- If the cheese browns before the zucchini is tender, lower the heat to 180°C (350°F) for the last few minutes.
Variations
- Crispy panko: dip the spears in beaten egg, roll them in 60 g panko mixed with the Parmesan, spray with oil and air fry for 10-12 minutes (the dish will no longer be gluten-free).
- Feta and mint: skip the Parmesan, then top the cooked zucchini with 50 g crumbled feta, chopped mint and a drizzle of olive oil.
- Summer vegetables: add strips of yellow squash and wedges of red onion to the basket, seasoned the same way.
Nutrition (per serving)
| Calories | 90 |
|---|---|
| Protein | 4.5 g |
| Carbs | 5.5 g |
| Fat | 5.5 g |
| Saturated fat | 1.7 g |
| Fibre | 1.6 g |
| Sugar | 3.7 g |
| Sodium | 270 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers in an airtight container for up to 3 days. The zucchini softens as it sits.
- Reheat
- Reheat in the air fryer at 190°C (375°F) for 3-4 minutes until hot, or chop cold leftovers into pasta, omelettes and salads.
Air Fryer Zucchini with Parmesan FAQs
How long do you cook zucchini in the air fryer?
Zucchini spears 1.5 cm thick take 10-12 minutes at 200°C (400°F). Rounds cut 1 cm thick take 8-10 minutes, turned halfway. The zucchini is done when a knife slides in easily and the edges are browned.
How do you keep air fryer zucchini from getting soggy?
Cut thick spears or rounds, pat the cut sides dry, and season with salt just before cooking. Cook in a single layer in a fully preheated air fryer and serve straight away, because zucchini softens as it cools.
Do you need to peel zucchini before air frying?
No. The skin is thin and tender once cooked, adds colour and fibre, and holds each spear together so it doesn't fall apart in the basket.
Can you make air fryer zucchini without cheese?
Yes. Skip the Parmesan, shake the basket halfway and cook for the same 10-12 minutes at 200°C (400°F). Finish with lemon juice and fresh herbs for a vegan side.
Can you cook zucchini rounds instead of spears?
Yes. Slice the zucchini into 1 cm rounds, season them the same way and air fry at 200°C (400°F) for 8-10 minutes, turning halfway. Sprinkle the Parmesan on for the last 2-3 minutes so it melts and crisps.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
