Air Fryer Zucchini is a fast, low-maintenance, and highly delicious side. Tossed in seasonings then air fried it's golden, light, a little crispy-crunchy, and oh so good! Oven instructions are also included if you don't have an air fryer.
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Get ready to find yourself serving Air Fryer Zucchini with every single meal from here on out. It is so good!
These little crispy nuggets of zucchini are golden, sweet, and well-seasoned. They are perfect for when you want a quick, full-of-flavour, veg-centric snack or side to go with your main meal, or if you want to add a little extra texture on top of your pasta or salad.
Have I been known to eat an entire air fryer basket full of them with a fork?
Might have happened a few times...
Ingredients
The ingredients list for this air fryer zucchini recipe is pretty short and pantry-friendly:
- Dried herbs & spices - I like to use Italian seasoning or dried basil and garlic powder, but you can use any dried herbs or spices. Onion powder works really well instead of garlic powder.
- Oil - I love olive oil but any liquid oil such as avocado oil, vegetable oil or canola oil will do.
- Oil-free? This zucchini can be made oil-free by switching the olive oil for the same amount of aquafaba (liquid from a can of chickpeas).
To make this recipe you will need an air fryer. I'm currently using a Philips XXL Air Fryer and really like it. I have also included instructions for baking in the oven if you don't have an air fryer.
Let's Make Air Fryer Zucchini
Can't wait to make Air Fryer Zucchini? Here's a quick visual walkthrough of the process. For a more detailed view see my recipe video and the full printable recipe.
1 - Chop the zucchini into bite-sized pieces and put them in a mixing bowl.
2 - Sprinkle over the cornstarch and seasonings then toss to coat.
3 - Tip into the air fryer, spread into a single layer, then cook. Note that cooking time might vary depending on your air fryer so adjust accordingly.
4 - Once it's crisp and golden it's done. It doesn't take long!
Cooking multiple batches? You'll notice it does shrink down a lot when cooked. If you need to make two batches, make the first one, tip it out onto a plate, then cook the second one. When the second batch is ready, open the air fryer, tip the first batch back in on top of it and cook again for a couple of minutes until it's warm again. That way you can serve it all up at once without having to turn the oven on to keep it warm.
Serving Suggestions
The beauty of this easy zucchini side dish is that it goes with just about anything. It's great with dinner, a quick veg-centric snack, or a light lunch.
Serve with grain bowls, creamy pasta dishes, or soup, and scattered atop your salad. These zukes will even shine next to a piece of quiche and vegan scrambled egg for brunch, or with dipping sauces for a tasty appetizer.
I absolutely love it with my vegan orzo risotto or carbonara (instead of the carrot "bacon")!
Recipe
Air Fryer Zucchini
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 medium zucchini , (approximately 1 lb or 453 grams)
- 2 teaspoons olive oil , use 1 tablespoon of aquafaba for oil-free
- 2 tablespoons cornstarch , (cornflour in the UK)
- 1 teaspoon Italian seasoning , or dried basil or oregano
- 1 teaspoon garlic powder , or onion powder
- heaping ¼ teaspoon freshly ground black pepper
- heaping ¼ teaspoon fine sea salt
OPTIONAL
- a sprinkle of chili flakes , to serve
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Trim the ends from the zucchini and cut into ¾ inch chunky pieces. Do not peel it. Add to a mixing bowl. I like to cut the zucchini in half lengthways, then cut each half lengthways again, then chop into pieces. That way you get nice quarter moon shapes.
- Drizzle over the oil and stir to coat.
- Add all of the other ingredients and toss well, making sure all of the cornstarch is picked up with none left in the bottom of the bowl and that the zucchini pieces are evenly coated in seasonings.
- Gently transfer into the air fryer basket and air fry at 400°F (200°C) for about 15 minutes or until nice and golden. Shake gently at halftime. (Oven instructions are in the recipe notes).
- Serve immediately. A little scattering of chili flakes is nice if you like a bit of spice!
NOTES
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Debra E. Bullock says
My husband is not a zucchini fan but I made this last night and he LOVED IT! He asked me to make it regularly !
Melanie McDonald says
Love to hear that! My husband is also not a zucchini fan and gave this his approval. It must be a texture thing!
Géke says
This is sooo delicious! Creamy on the inside with a crispy crust. Definitely going to make this often!
Lisa says
What an easy delicious recipe! Even my kids loved it. Thanks for sharing.
Karen says
Five stars for flavor. I don’t have an air fryer. I tried my convection oven at 425 for 20 min. That’s how long it took for them to get nicely browned. Not the recipe’s fault, but they were a little too mushy, crisp on the outside though. Will try again for sure. Loved the flavor! Thanks for being my go-to for amazing recipes and flavors!
Heather Kirby says
I tried this with some polenta mixed in the cornstarch…tasty and very crunchy !