Low-Calorie Air Fryer Zucchini Parmesan

Here’s my go-to air fryer zucchini parmesan recipe, with a crispy coating, melted cheese, and fresh herbs – all ready in just minutes without turning on the oven.

This zucchini dish has become my family’s favorite way to eat summer vegetables. I make it at least twice a week during zucchini season, and there are never any leftovers. Who knew veggies could be this good?

What Kind of Zucchini Should I Use?

For air fryer zucchini, medium-sized zucchini are your best bet since they’re easier to cut into even pieces and tend to have the perfect balance of flesh to seeds. Look for zucchini that are about 6-8 inches long and feel firm and heavy for their size – if they’re too large, they can become bitter and have too many seeds in the center. It’s best to pick ones with smooth, blemish-free dark green skin that feels slightly glossy. When you’re prepping them, there’s no need to peel the skin since it becomes tender during cooking and adds nice color and nutrients to your dish.

Options for Substitutions

This simple air fryer recipe is pretty flexible and works well with several substitutions:

• Zucchini: You can easily swap zucchini with yellow summer squash, patty pan squash, or even eggplant cut to the same thickness. Just keep in mind that eggplant might need an extra minute or two of cooking time.
• Olive oil: Any neutral cooking oil works here – try avocado oil, grapeseed oil, or even a light olive oil spray. Just make sure to coat the pieces evenly.
• Italian herbs: No Italian seasoning blend? Mix together equal parts dried basil, oregano, and thyme. Or use just one of these herbs if that’s what you have on hand.
• Parmesan cheese: While fresh grated parmesan works best, you can use Romano cheese or Asiago as alternatives. For a dairy-free version, try nutritional yeast – use about 1½ tablespoons for a similar savory flavor.
• Kosher salt: Regular table salt works fine – just use a bit less (about ¼ teaspoon) since it’s more concentrated than kosher salt.

Watch Out for These Mistakes While Air Frying

The biggest challenge when air frying zucchini is preventing it from becoming soggy – make sure to pat your zucchini slices completely dry with paper towels before seasoning, as excess moisture is the enemy of crispiness.

Another common mistake is overcrowding the air fryer basket, which leads to steaming instead of roasting – arrange your zucchini slices in a single layer with some space between each piece, working in batches if necessary.

For the best texture, avoid slicing your zucchini too thin (anything less than 1/2 inch will shrivel up quickly), and remember to give the basket a good shake halfway through cooking to ensure even browning.

A pro tip is to sprinkle the parmesan cheese during the last 2-3 minutes of cooking rather than at the beginning – this creates a perfectly melted cheese topping without burning.

What to Serve With Air Fryer Zucchini Parmesan?

This cheesy zucchini side dish goes really well with simple grilled or roasted proteins like chicken breast, salmon, or even a juicy steak. For a complete Italian-inspired meal, try serving it alongside your favorite pasta dish – spaghetti and meatballs would be perfect! If you’re keeping things light, these zucchini rounds work great as part of a vegetarian spread with quinoa or brown rice, and maybe some fresh cherry tomatoes on the side. You could even turn this into a fun appetizer by serving it with marinara sauce for dipping.

Storage Instructions

Keep Fresh: Got leftover zucchini parmesan? Pop it in an airtight container and keep it in the fridge for up to 3 days. The zucchini might release a bit of water during storage, but don’t worry – that’s totally normal!

Make Ahead: You can slice your zucchini and mix the seasonings ahead of time, keeping them separate in the fridge for up to 24 hours. When you’re ready to cook, just toss everything together and air fry. This is super handy when you’re planning a busy weeknight dinner.

Crisp Up: To enjoy your leftover zucchini parmesan, pop it back in the air fryer at 375°F for 2-3 minutes. This helps bring back some of that nice crispy exterior. You can also give it a quick sprinkle of fresh parmesan cheese before serving if you’d like.

Preparation Time	10-15 minutes
Cooking Time	8-10 minutes
Total Time	18-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 200-250
• Protein: 5-10 g
• Fat: 15-20 g
• Carbohydrates: 10-15 g

Ingredients

• 3 medium zucchinis, (sliced into 1/2 inch pieces)
• 2 tablespoons olive oil
• 1/2 teaspoon italian herbs
• 2 tablespoons grated parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Step 1: Prepare and Season the Zucchini

Start by placing sliced zucchini into a medium-sized bowl.

Drizzle with olive oil and add Italian seasoning, grated Parmesan cheese, salt, and pepper.

Toss the zucchini pieces well to ensure they are coated evenly with the seasoning mixture.

Step 2: Arrange and Begin Cooking in the Air Fryer

Lay the seasoned zucchini slices in a single layer in the air fryer basket.

Set the air fryer to cook at 375 degrees Fahrenheit.

Air fry the zucchini for 5 minutes initially, allowing the edges to start crisping up.

Step 3: Shake and Finish Cooking

After the initial 5 minutes, give the air fryer basket a shake to toss the zucchini around.

Continue air frying for an additional 3-5 minutes, or until the zucchini is tender and golden brown on the outside.

Adjust the time based on your preferred level of doneness.