Name: Air Fryer Zucchini with Parmesan
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 medium zucchinis, sliced into ¼ inch rounds; ½ cup grated Parmesan cheese; 1 tbsp olive oil; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp Italian seasoning; ¼ tsp salt; ¼ tsp black pepper; Optional: ¼ cup breadcrumbs for extra crunch

This Air Fryer Zucchini with Parmesan is a crispy, cheesy, and irresistibly delicious side dish or snack that I can whip up in no time. It’s light, flavorful, and perfectly golden thanks to the air fryer, which gives it that fried texture without the oil.

Why You’ll Love This Recipe

I love how this recipe transforms simple zucchini into a crunchy, savory bite. It’s a healthier alternative to deep-frying and takes just a few ingredients to create something truly crave-worthy. The Parmesan adds a rich, salty layer that makes each bite better than the last. Plus, cleanup is a breeze since everything goes into the air fryer.

ingredients

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

Zucchini
Grated Parmesan cheese
Olive oil
Garlic powder
Onion powder
Italian seasoning
Salt
Black pepper
Optional: breadcrumbs for extra crunch

directions

I start by slicing the zucchini into thin rounds, about ¼ inch thick.
In a bowl, I toss the slices with olive oil until they’re lightly coated.
Then I mix the Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper in a separate bowl.
I press each zucchini slice into the Parmesan mixture to coat both sides evenly.
If I’m craving extra crispiness, I add a light coating of breadcrumbs on top.
I place the coated zucchini slices in a single layer in the air fryer basket, making sure they’re not overlapping.
I air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through, until golden and crispy.

Servings and timing

This recipe makes about 4 servings. It takes approximately 10 minutes to prepare and 10 minutes to cook, so I have it ready in around 20 minutes total.

Variations

Sometimes I switch things up by adding a pinch of smoked paprika for a subtle kick. I’ve also tried using shredded mozzarella in place of some Parmesan for a gooier bite. If I want to make it gluten-free, I skip the breadcrumbs or use a gluten-free variety.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them back in the air fryer at 375°F for 3–4 minutes until they’re crisp again. Microwaving works too, but it makes them softer.

FAQs

How do I keep the zucchini from getting soggy?

I make sure to slice them evenly and not overcrowd the air fryer basket. The air needs to circulate for the best crisp.

Can I use frozen zucchini?

I prefer fresh zucchini for this recipe. Frozen tends to release too much water and won’t crisp up the same way.

What dipping sauce goes well with this?

I love serving these with marinara, ranch, or a spicy aioli. The tanginess complements the Parmesan coating really well.

Can I make this recipe vegan?

Yes, I swap the Parmesan for a plant-based alternative and skip the egg if using one with the breadcrumbs.

Do I need to peel the zucchini?

No, I don’t peel it. The skin helps hold the slices together and adds a little extra texture.

Conclusion

Air Fryer Zucchini with Parmesan is one of my favorite quick sides or snacks. It’s easy, flavorful, and gives me that crispy fix without deep frying. With simple seasonings and a few tweaks, I can keep it interesting every time.