In my opinion, there’s truly no comparison when it comes to aromatic in-season zucchini and wrapped-in-plastic off-season zucchini. The earthy aroma is one of my favorite characteristics of fresh zucchini… the next time you pick one up that’s super fresh, give it a sniff! They smell like summer, and I can’t get enough of it. However, I can’t deny that one of the best things about zucchini is we can get it year-round for a decent price. So whether you’re making this super easy (and fast!) Air Fryer Zucchini in the heat of the summertime or the depths of a harsh winter, it’s an enjoyable and healthy side dish no matter what.
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Easy Recipe for Air Fryer Zucchini
Whenever I make zucchini in the air fryer, I aim for that balance of crisp on the outside and deliciously juicy on the inside. I prefer to use small zucchini (larger ones can be extra watery, so make sure to remove the seeds if yours are on the bigger side!), and I wait until just before cooking to add salt. That way, the salt doesn’t draw out moisture too early, making the zucchini soggy. I also add a quick coating of garlic powder, mayo, and Dijon to help the breadcrumbs and Parmesan stick, which crisps up in the air fryer and adds big flavor without a ton of effort. Not bad for a handful of pantry staples and a few zucchini!
Air Fryer Zucchini
- 3 zucchini (small, (1.5 lbs total) $3.04*)
- ½ tsp garlic powder ($0.05)
- 1 Tbsp mayonnaise ($0.05)
- ½ tsp Dijon mustard ($0.01)
- 2 Tbsp panko breadcrumbs ($0.22)
- 1 Tbsp Parmesan cheese (grated, $0.67)
- ¼ tsp salt ($0.01)
- ¼ tsp black pepper (ground, $0.02)
Gather ingredients and preheat the air fryer to 400℉.
Wash and cut zucchini into 3” long spears, leaving the skin on.
Combine garlic powder, mayonnaise, and Dijon mustard.
Brush garlic mayo mustard mixture on all sides of each zucchini spear.
Sprinkle panko breadcrumbs and grated parmesan evenly across all pieces of zucchini.
Season with salt and pepper.
Place the zucchini in a single layer in the air fryer basket and air fry each batch for 10 minutes at 400 degrees, stopping halfway through to gently shake. Repeat with any remaining zucchini spears, and serve!
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*If you’re using large zucchinis with lots of seeds, scrape out the seeds in Step 2.
Serving: 1servingCalories: 80kcalCarbohydrates: 9gProtein: 3gFat: 4gSodium: 247mgFiber: 2g
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how to make Air Fryer Zucchini step-by-step photos
Gather all of your ingredients and preheat your air fryer to 400°F.
Cut the zucchini: Wash and dry 3 small zucchini well. Slice the zucchini into 3” long spears, leaving the skin on. If you’re using large zucchini with lots of seeds, I recommend scraping out the seeds before continuing with the recipe.
Make the garlic mayo mustard: Add ½ tsp garlic powder, 1 Tbsp mayonnaise, and ½ tsp Dijon mustard to a small bowl. Mix well to combine.
Brush the seasoned mayonnaise and mustard mixture on all sides of the zucchini spears.
Now evenly sprinkle all sides of the zucchini with 2 Tbsp panko breadcrumbs and 1 Tbsp grated parmesan.
Season the zucchini with ¼ tsp salt and ¼ tsp black pepper.
Air fry: Arrange the zucchini spears in a single layer in your air fryer basket. You may need to work in batches depending on the size of your air fryer.
Air fry each batch for 10 minutes at 400°F, shaking gently halfway through. Repeat with any remaining zucchini spears, then serve and enjoy!
- After you wash the zucchini, make sure to dry it really well. Zucchini is around 90% water, so any extra moisture hanging around can lead to soggy spears instead of crispy ones! It’ll also make it harder for the garlic mayo mustard to stick if they’re still wet from washing.
- Cook in batches. Overcrowding your air fryer basket with the zucchini can make them steam instead of air fry (another common cause of soggy air-fried zucchini!). I lay my spears in a single layer and cook in batches depending on the size of the air fryer basket.
- Remove the seeds from the larger zucchini. The bigger the zucchini, the more likely it is to have a spongy, seedy center that holds a lot of water. Scooping those out helps everything cook more evenly and keeps your spears from going mushy.
- Cut them into rounds or quarters. I love a baked zucchini fry, but you really can’t beat the convenience of an air fryer. I usually slice my zucchini into spears to make air-fried zucchini fries, but rounds or quarters work great, too. Just keep in mind they’ll cook faster the thinner you slice them. No matter the shape, don’t forget to shake the basket halfway through so everything crisps up evenly.
- Make them vegan or gluten-free. Try swapping the mayo for vegan mayo and the grated Parmesan for nutritional yeast (or your favorite vegan parmesan alternative). This recipe should also work well with gluten-free panko breadcrumbs.
Serving Suggestions
I like to serve my air fried zucchini with something delicious to dip them in. Mayo, ketchup, remoulade sauce (see my shrimp po’boys for the recipe), or garlic aioli are my top choices.
These zucchini also work well as an easy side dish when you don’t feel like plain old boiled veggies! My cauliflower steaks with a side of stewed tomatoes and okra and air fryer zucchini would make a veggie-packed plate that’s hearty, summery, and colorful. You can also tuck the zucchini into wraps, serve it alongside a chicken club sandwich, or a simple pasta dish like spaghetti aglio e olio.
Storage & Reheating
This recipe is best served fresh since the breading and zucchini will soften as it sits. If you do have leftovers, store them once cooled in an airtight container in the fridge for up to 2-3 days. Pop them back in the air fryer for a few minutes at 350°F to help bring back some of the crispiness before serving.
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