Air Fryer Zucchini with Parmesan

Air Fryer Zucchini with Parmesan is one of those quick, go-to sides I love making on a busy weeknight. The zucchini comes out perfectly tender inside with crispy, golden edges, all thanks to the magic of the air fryer. Tossed in Italian herbs and finished with garlicky Parmesan, this dish is light, flavorful, and ready in minutes.

Why I Love This Recipe

I really appreciate how fast and simple this recipe is. With minimal ingredients and hardly any prep, I can have a tasty, healthy side dish on the table in less than 15 minutes. The air fryer gives the zucchini a satisfying texture without needing much oil, and the Parmesan adds just the right savory kick. It’s great on its own or alongside grilled meats, pasta, or even tossed into a salad.

Ingredients

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

• 3 medium zucchini (about 4 cups), cubed

• Spray olive oil

• 1 teaspoon Italian seasoning

• Salt and pepper, to taste

• 2–3 tablespoons grated Parmesan cheese (optional, but highly recommended)

Directions

1. I start by washing and cubing the zucchini into bite-sized pieces.

2. In a large bowl, I toss the zucchini with a light spray of olive oil, Italian seasoning, salt, and pepper. I make sure everything is evenly coated.

3. I preheat the air fryer to 400°F (200°C) for a few minutes.

4. I place the zucchini in the air fryer basket in a single layer—depending on the size of the air fryer, I might do this in batches.

5. I cook the zucchini for 10–12 minutes, shaking the basket halfway through to ensure even crisping.

6. In the last 2 minutes of cooking, I sprinkle the Parmesan over the zucchini and return it to the air fryer so the cheese can melt and crisp slightly.

7. I serve it hot, optionally garnished with a little fresh parsley or extra Parmesan.

Servings and Timing

This recipe serves about 4 as a side dish. It takes 5 minutes to prep and 10–12 minutes to cook, making it a 15-minute meal from start to finish.

Variations

• Spicy Version: I add a pinch of red pepper flakes or smoked paprika for a bit of heat.

• Lemon Zest: A touch of lemon zest added after cooking brightens the flavor.

• Garlic Boost: I sometimes toss in minced fresh garlic before air frying or sprinkle with garlic powder for extra kick.

• Cheese Swap: Pecorino Romano or nutritional yeast makes a great alternative to Parmesan.

Storage and Reheating

Leftover zucchini stores well in the fridge for up to 3 days in an airtight container. To reheat, I pop it back into the air fryer for a few minutes at 350°F until warmed through. This helps bring back a bit of the crispness. I avoid the microwave, as it tends to make the zucchini soggy.

FAQs

Can I slice the zucchini instead of cubing it?

Yes, I sometimes slice it into rounds or half-moons. I just keep the thickness consistent so it cooks evenly.

What kind of Parmesan works best?

I prefer freshly grated Parmesan for the best melt and flavor, but pre-grated works fine too.

Do I need to peel the zucchini?

No, I leave the skin on—it adds texture and nutrients, and softens nicely during cooking.

Can I make this recipe without an air fryer?

Absolutely. I roast the zucchini on a baking sheet in the oven at 425°F for about 20–25 minutes, flipping halfway through.

How do I prevent the zucchini from getting soggy?

I avoid overcrowding the air fryer basket and make sure to pat the zucchini dry before seasoning if it’s especially moist.

Conclusion

Air Fryer Zucchini with Parmesan is one of those recipes I can count on when I want something fast, healthy, and full of flavor. It’s versatile enough to pair with just about any main dish, and the crispy, cheesy finish always hits the spot. If you’re looking for a reliable veggie side that doesn’t skimp on taste, this one’s a keeper.