Admittedly, I was not an early adopter of the air fryer — but vegetables completely changed my opinion! I love topping my lunch Caesar salad with crispy air-fryer Brussels sprouts or broccoli, or making a side of air-fryer sweet potato fries. I can air-fry veggies in far less time than it takes to roast them in the oven — with more even, crispy results. One vegetable recipe I cook all summer long is air-fryer zucchini.
I’ve air-fried zucchini so many times that I’ve thought deeply about the best ways to cut, season, and achieve golden-brown, delicious flavor with this notoriously watery vegetable. Air-fryer zucchini fries are always a favorite, but for an easier side dish, skip the three-part breading and try this new zucchini recipe. Salt, pepper, and olive oil are truly all that you need, but I love to add a couple of subtle spices and herbs, Parmesan cheese, and an unexpected, yet common ingredient for texture, panko breadcrumbs.
Straight from Our Recipe Tester
“This recipe is my new go-to method for cooking zucchini. Slicing them 1/2-inch thick makes them easy to flip in the air fryer and gives them the ideal, tender texture. The best part are the crunchy bits of the Parmesan and panko coating.” —Patty, April 2026
I’ve been cooking professionally for over 16 years, including graduating from a French culinary school with honors, and working in the test kitchens at Saveur, Southern Living, The Pioneer Woman, and the People Inc. Food Studios. I’ve written and tested hundreds of recipes and led the test kitchen at the Pioneer Woman, where I developed multiple five-star rated air-fryer recipes. Through my work and busy home life, I came to cherish my air fryer, and I cook in it multiple times per day. I love to write air-fryer recipes and share my best tips, tricks, and discoveries!
