Crispy Air Fryer Zucchini with Parmesan in 15 Minutes

Name: Crispy Air Fryer Zucchini with Parmesan in 15 Minutes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 medium zucchinis, sliced into 1/4-inch rounds; 1/4 cup grated parmesan cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon Italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil

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I’ll never forget the first time I tried making zucchini in my air fryer – it was one of those happy accidents that turned into a weekly staple! I had a bunch of zucchini about to go bad and thought, “Why not toss them in with some parmesan?” Oh my goodness, the crispy edges and melty cheese had me hooked from the first bite. Now my Air Fryer Zucchini with Parmesan is the side dish I make when I want something quick (we’re talking 15 minutes!), healthy, and ridiculously tasty. Even my veggie-skeptic husband goes back for seconds when that golden parmesan crust comes out perfectly crisp every time.

Table of Contents

Why You’ll Love This Air Fryer Zucchini with Parmesan
Ingredients for Air Fryer Zucchini with Parmesan
How to Make Air Fryer Zucchini with Parmesan
- Tips for Perfect Air Fryer Zucchini
Variations for Air Fryer Zucchini
Serving Suggestions for Air Fryer Zucchini with Parmesan
Storage and Reheating
Air Fryer Zucchini with Parmesan FAQs
Nutritional Information

Why You’ll Love This Air Fryer Zucchini with Parmesan

Trust me, this isn’t just another zucchini recipe—it’s a game-changer! Here’s why it’s become my go-to:

Crazy quick: From fridge to table in 15 minutes flat (perfect for those “what’s for dinner?!” panic moments)
That addictive crunch: The air fryer gives each slice that perfect golden crispiness without deep frying
Cheese pull magic: Melty parmesan forms the most satisfying salty, nutty crust
Guilt-free snack: All the satisfaction of fried food with way less oil (my yoga teacher approves!)
Kid-friendly: Even picky eaters gobble up these “zucchini chips” at my house

Seriously, once you try this method, you’ll never look at zucchini the same way again!

Ingredients for Air Fryer Zucchini with Parmesan

Here’s all you need for this ridiculously easy recipe – I bet you have most of this in your kitchen already!

2 medium zucchinis (sliced into 1/4-inch rounds – not too thin or they’ll disappear, not too thick or they won’t crisp up!)
1/4 cup grated parmesan (the real stuff, not the powdery kind – it makes all the difference)
1/2 teaspoon garlic powder (my secret weapon for instant flavor)
1/2 teaspoon Italian seasoning (that little jar in your spice rack is about to earn its keep)
1/4 teaspoon each salt & black pepper (trust me, you’ll want both)
1 tablespoon olive oil (just enough to coat – we’re not deep frying here!)

See? Told you it was simple! Now let’s make some magic happen.

How to Make Air Fryer Zucchini with Parmesan

Okay, let’s turn those simple ingredients into crispy, cheesy perfection! Here’s exactly how I do it (with all my little tricks):

Preheat that air fryer! Crank it to 375°F (190°C) – this gives you that instant sizzle when the zucchini hits the basket. No preheating means sad, soggy slices.
Toss with love: In a big bowl, gently coat your zucchini rounds with olive oil and all those glorious seasonings. I use my hands to really massage it in – you want every slice flavored!
Single layer is key: Arrange them in the basket like little soldiers with space between each one. Overcrowding = steaming instead of crisping. (I do batches if needed – worth the wait!)
The magic timing: Cook for 8-10 minutes, flipping halfway with tongs. Watch for that perfect golden-brown color – they should look like they’re wearing little crispy skirts around the edges.
Cheese shower time: Sprinkle parmesan evenly over the top in the last 1-2 minutes. The heat will melt it into the most gorgeous, lacy crust. (Resist opening the basket too early – let that cheese work its magic!)

That’s it! Serve immediately while they’re still crackling hot. Warning: These disappear FAST at my house!

Tips for Perfect Air Fryer Zucchini

After making this weekly for years, here are my can’t-skip secrets:

Pat those slices dry with paper towels first – extra moisture is the enemy of crispiness!
Freshly grate your parmesan – the pre-shredded stuff doesn’t melt as beautifully
No peeking! Only open to flip halfway – every time you check, you lose heat and crisp factor
Shake the basket gently when adding cheese to distribute it evenly without disturbing your perfect slices

Variations for Air Fryer Zucchini

Once you’ve mastered the basic recipe, try these fun twists – I’ve tested them all!

Extra crunch: Mix 2 tbsp panko breadcrumbs with the parmesan for an irresistible crispy coating
Spice it up: Swap Italian seasoning for smoked paprika or a pinch of red pepper flakes
Cheese swap: Try pecorino romano or asiago instead of parmesan – each brings its own nutty punch
Lemon zest magic: Add a teaspoon of lemon zest with the seasonings for a bright, fresh twist

My kids go wild when I make the breadcrumb version – it’s like healthy zucchini fries!

Serving Suggestions for Air Fryer Zucchini with Parmesan

This zucchini is so versatile! I love it piled next to grilled chicken or garlic butter shrimp for a light meal. For pasta nights, it’s perfect alongside creamy fettuccine alfredo – the crispy texture cuts through the richness beautifully. My kids beg for marinara dipping sauce (we use warmed-up jarred sauce for ease), while I’m partial to a quick lemon aioli (just mayo + lemon juice + garlic). Honestly? Half the batch never makes it to the table – we snack on them straight from the air fryer basket!

Storage and Reheating

If by some miracle you have leftovers (rare in my house!), store them in an airtight container in the fridge for 2-3 days. To bring back that perfect crisp, reheat in the air fryer at 350°F for 2-3 minutes – microwaving just makes them sad and soggy. Pro tip: Sprinkle a tiny bit of fresh parmesan before reheating for that just-made taste!

Air Fryer Zucchini with Parmesan FAQs

After making this recipe hundreds of times (no exaggeration!), here are the questions I get asked most:

Can I use frozen zucchini?

Oh honey, I learned this the hard way – frozen zucchini turns into a soggy mess in the air fryer. Always use fresh! If your zucchini seems extra watery, salt the slices lightly and let them sit on paper towels for 10 minutes before cooking.

Why isn’t my zucchini crispy?

Three likely culprits: 1) You didn’t preheat the air fryer (that instant heat is crucial!), 2) You overcrowded the basket (give those slices breathing room!), or 3) You didn’t pat them dry first (moisture is the enemy of crunch).

Can I make this without cheese?

Absolutely! The zucchini still gets deliciously crispy with just the seasonings. For extra flavor without dairy, try sprinkling nutritional yeast at the end – it gives that same umami kick my vegan friends love.

How thin should I slice the zucchini?

My goldilocks zone is 1/4-inch – any thinner and they’ll shrivel up, any thicker and the centers stay mushy. A mandoline slicer makes this super easy if you’ve got one!

Can I use other squash?

Yellow squash works great with the same method! Just know it’s slightly more watery than zucchini, so pat extra dry. I’ve even done this with thick slices of eggplant – just add 2-3 extra minutes cooking time

Nutritional Information

Just so you know, these numbers are estimates (your exact amounts may vary based on ingredients). For one serving (about half the recipe):

90 calories – lighter than most snacks!
6g fat (only 2g saturated) – thanks to that smart air frying
4g protein – hello, parmesan power
6g carbs with 2g fiber – veggie goodness

Now go make this recipe and tell me in the comments – did your zucchini disappear as fast as mine always does?