Crispy Air Fryer Parmesan Zucchini
This crispy air fryer parmesan zucchini is cheesy, garlicky, and ready in under 15 minutes. With no breading needed, the zucchini turns tender inside with golden, crispy edges that taste like little Parmesan crisps. A quick, low-carb side dish for any meal!
Ingredients
- 2 medium zucchini, cut into mini half-moon crescents or bite sized pieces (about ¾ inch thick)
- 1 teaspoon olive oil or olive oil spray
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ - ¾ teaspoon salt
- ½ teaspoon black pepper
- 3 - 4 tablespoon grated parmesan cheese, fresh is best
- A squeeze of fresh lemon juice (optional), for serving
Instructions
- Preheat air fryer to 390°F.
- In a large bowl, toss zucchini with olive oil, garlic powder, onion powder, salt, pepper, and Parmesan until coated.
- Line the basket with parchment paper — this keeps the cheese on the zucchini and makes cleanup easy.
- Arrange zucchini in a single layer. Air fry 8–12 minutes, shaking every 3 minutes, until tender inside with golden, crispy Parmesan edges.
- Serve warm with a squeeze of lemon, if you’d like.
Notes
Zucchini: If you don’t have zucchini, feel free to use yellow summer squash.
Dairy-Free: If you are dairy free, remove the parmesan cheese and use 2 - 3 tablespoons of nutritional yeast instead.
Storing: For best results, store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the microwave for 20 – 30 seconds or until warm. You can also reheat in the air fryer at 350°F; just remember to place a piece of parchment paper at the bottom of the basket.
The nutritional information below is calculated with olive oil.
Nutrition
Calories: 45kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 410mg | Potassium: 275mg | Fiber: 1g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 18mg | Calcium: 52mg | Iron: 0.5mg
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