Air fryer roasted zucchini is my favorite way to use up this veggie when I don’t feel like doing much extra work. Just cut, season, and roast—it makes a quick, tasty side dish with almost no effort.
I can never pass by fresh zucchini at the grocery store or farmers market. As much as we love zucchini fritters or even breaded zucchini fries, I don’t always feel like doing all the work. That’s when this recipe comes to the rescue—an easy side dish ready in under 20 minutes with barely any effort.
Gather all the ingredients.
You can use 1, 2, or more zucchini if you want some leftovers. You will need some salt and seasonings. I used salt, garlic powder, onion powder, black pepper, dried parsley, and thyme. You can also season it with pre-made spice blends, such as Italian herbs seasoning or Mexican seasoning. You will also need oil, I used light olive oil but avocado or any other oil you have on hand works too.
Slice, salt, to draw excess moisture
Rinse the zucchini and trim off the ends. Quarter each zucchini lengthwise so you get 4 long pieces per vegetable. If you prefer smaller pieces, you can cut each quarter in half again to make 8.
Arrange the zucchini spears in a single layer on a plate or tray. Sprinkle with salt (I use about ½ teaspoon per zucchini). Let them sit for 15–20 minutes. You’ll notice excess water start to come out.
Pat the zucchini dry with paper towels or a clean kitchen towel, pressing gently to remove as much moisture as possible.
Season, and air fry zucchini
Since they’ve already been salted, just add your preferred spices and herbs. Drizzle with a little oil and toss gently to coat.
Transfer the seasoned zucchini to a preheated air fryer basket.
Air fry at 400°F for about 12-15 minutes, flipping them a few times to ensure even browning on all sides.
Tip
Looking to add more flavor to your roasted zucchini? Try tossing it in grated Parmesan, and lemon zest before air frying. Then squeeze some fresh lemon juice over the top before serving.
Recipe tips, storage, and reheating
- Avoid soggy zucchini: Don’t skip the salting and sweating step—it helps draw out excess moisture for better texture.
- Cook in batches: if zucchini does not fit in a single layer in your air fryer basket, cook it in batches.
- Storage: Store the leftovers in an airtight container lined with a paper towel to absorb moisture.
- Reheat: It is better to reheat roasted zucchini in the air fryer or oven to bring back the crispiness.
More veggies to air fry
- Air fryer parsnips
- Air fryer Brussels spouts
- Air fryer roasted beets
- Air fryer carrots and potatoes
- Air fryer radishes
📖 Recipe
Air Fryer Roasted Zucchini
Equipment
- measuring spoons
- 1 Air fryer
Ingredients
- 2 medium zucchini
- ½ teaspoon salt*
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Rinse and pat dry zucchini. Trim off the ends. Quarter each zucchini length wise. You will have 4 long pieces per vegetable.
- Place the zucchini in a single layer on a plate. Sprinkle with salt and let them rest for about 15 minutes. Once the moisture is released, pat them dry with paper towels, gently pressing to remove as much water as possible.
- Add zucchini to the bowl. Season them with ½ teaspoon garlic powder , ½ teaspoon dried parsley, ¼ teaspoon onion powder, ¼ teaspoon black pepper. Drizzle with 1 tablespoon olive oil and toss to coat evenly.
- Preheat air fryer for 5 minutes. Arranges zucchini pieces in a single layer in the air fryer basket. Air fry for 15 minutes, flipping them 3 times every 5 minutes for all the sides to get evenly browned.
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