The weekend is upon us and one thing we love is a good steak night. I made these air fried zucchini and loved the flavor of them. I’ve done them in the oven before and both was are equally good.

Air Fryer Parmesan Zucchini
(Adapted from Love and Other Spices)

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2 zucchini medium, about 1.5lbs
1.5 tbsp olive oil
2 tablespoon parmesan grated
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon oregano
½ teaspoon salt
¼ teaspoon black pepper

Rinse zucchini and pat dry with a paper towel. Trim both ends of the zucchini. Cut the zucchini into ½-inch thick slices. Cut the slices into four pieces for cubes. You can also cut the slices in half if you prefer not to cube them or leave it as rounds.

In a small bowl, mix the onion powder, garlic powder, oregano, salt, black pepper and parmesan cheese. Add the zucchini to a large mixing bowl, and add the olive oil and give it a toss. Next, add the spice mix and toss or mix to coat the zucchini. Make sure all the zucchini slices are evenly coated with the seasoning mix.

Preheat Air fryer to 380F. Place the zucchini in a single layer in the Air fryer basket. Cook in batches if needed. Air fry zucchini at 380F for 12 to 15 minutes shaking the basket halfway through until golden brown. For al dente texture ( a bit of bite to it) cook for just 10 minutes.

Serve warm. Garnish with grated parmesan cheese.

Store – leftovers in an airtight container in the fridge for 3 to 4 days. Line the container with a paper towel to absorb any liquid from the zucchini.
Reheat – in the Air fryer at 350F for a few minutes until warm.
If you’re cooking several batches, after the last batch, add all the zucchini into the air fryer and warm for a few minutes.

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