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Air Fryer Zucchini

Crispy, golden-brown air fryer zucchini with a tender interior, achieved by pre-salting to remove excess moisture and cooking in a single layer at high heat. Ready in about 12 minutes with just a tablespoon of olive oil.

Ingredients

Scale
  • 2 medium zucchinis (approximately 1 to 1.5 lbs total)
  • 1 tablespoon olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • Optional: grated Parmesan, Italian seasoning, red pepper flakes, or lemon zest

Instructions

  1. Slice zucchini into 1/4-inch rounds (or cut into 1/2-inch sticks or lengthwise spears). Choose medium zucchini, 6–8 inches long, for best flavor and texture.
  2. Lay sliced zucchini on a clean kitchen towel or paper towels in a single layer. Sprinkle lightly with salt and let sit 5–10 minutes to draw out excess moisture, then pat thoroughly dry with paper towels.
  3. Transfer dried zucchini to a large bowl. Drizzle with olive oil and toss to coat each piece evenly.
  4. Add garlic powder, black pepper, and any optional seasonings. Toss again to distribute evenly.
  5. Arrange zucchini in a single layer in the air fryer basket without stacking or overlapping.
  6. Air fry at 400°F (200°C) for 8–12 minutes, shaking the basket once halfway through at the 4–5 minute mark. Rounds are typically done in 8–10 minutes; spears and thicker cuts may need 10–12 minutes.
  7. Zucchini is done when the edges are golden-brown and the flesh can be easily pierced with a fork. Serve immediately.

Notes

Pre-salting is the most important step for crispy results — don’t skip it. The salt draws out moisture through osmosis, preventing soggy zucchini.

Never stack or overlap zucchini in the basket; single-layer cooking is essential. Cook in batches if needed.

Choose medium zucchini (6–8 inches). Very large zucchini are too watery and bland for air frying.

Use upper cook time (12 min) for spears and thicker cuts; rounds are usually done by 10 minutes.