Air-Fryer Zucchini

By Tara Holland

Published Aug. 6, 2024

Air-Fryer Zucchini
Christopher Testani for The New York Times. Simon Andrews.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4(306)
Comments
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Popping zucchini into the air fryer is a quick way to cook the beloved summer vegetable, but the squash’s high water content can lead to sogginess. For crisp, can’t-stop-eating zucchini, employ these smart tricks: Remove the seeds, don’t salt before cooking, thoroughly dry the zucchini pieces, and finally, toss them with a little mayo before sprinkling with a mixture of panko, Pecorino Romano and cornstarch. You’ll end up with tasty, lightly crisped zucchini nuggets with a salty bite. For a vegan version, substitute vegan mayonnaise or olive oil and use nutritional yeast in place of the cheese.

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Ingredients

Yield:2 to 4 servings
  • 3tablespoons freshly grated Pecorino Romano
  • 2tablespoons panko bread crumbs
  • 2teaspoons cornstarch
  • 1teaspoon garlic powder
  • 1teaspoon Italian seasoning  
  • ¼teaspoon black pepper
  • 2large zucchini or summer squash (about 8 ounces each), trimmed and halved lengthwise
  • 1tablespoon mayonnaise
  • Salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

140 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 8 grams protein; 332 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat air fryer to 400 degrees for 10 minutes.

  2. Step 2

    Make the coating: In a small bowl, combine 2 tablespoons of the Pecorino with the panko, cornstarch, garlic powder, Italian seasoning and pepper; set aside.

  3. Step 3

    With a small spoon, scrape the seeds from the middle of zucchini halves and discard. Thoroughly dry the flesh with paper towels. Cut the seeded halves again lengthwise and slice into bite-size chunks (about 3 cups), adding to a large bowl and patting dry one last time.

  4. Step 4

    Add the mayonnaise to the large bowl and use a spatula or your hands to coat the zucchini pieces. Sprinkle the panko mixture on top and toss to coat, ensuring each piece of zucchini is thoroughly dusted.

  5. Step 5

    Place zucchini and any crumbs that didn’t stick in an even layer into the air fryer basket and sprinkle with the remaining 1 tablespoon pecorino. (Depending on the size of your air fryer, do this in two batches to avoid overcrowding.) Fry for 10 minutes, shaking the basket after 7 minutes, until the coating is crisp, and the zucchini is browned in spots but still has a bite.

  6. Step 6

    Season with salt and transfer to a serving plate, along with any crumbs remaining in the air fryer. If working in batches, fry the first batch for 1 minute less than called for, then transfer zucchini to a cooling rack-lined baking sheet, without salting. When ready to serve, return zucchini to the air fryer for 1 to 2 minutes to crisp and reheat, then salt. Serve immediately.

Ratings

4 out of 5
306 user ratings
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Comments

ARod

and if you do not have an air fryer, perish the thought, is there an alternative way to cook this?

Adina

I'd increase the temperature a bit, bake on a parchment covered baking pan, but open the oven and stir more frequently. Opening the oven will vent moisture. So maybe 425F for 15 minutes, tossing/stirring at 5 and 10? Just a guess.

Denise Upper St Clair

This is a keeper. Will be on rotation, because I would force myself to buy the zucchini before this recipe came into my life. I do not have an air fryer, so I spread on parchment , cooking at 400 on Convection roast for about 24 min. Crunchy and melts in your mouth at the same time.

Cinderella

This was excellent! In fact, I had extra seasoned bread crumbs, so I threw in some sliced mini sweet bell peppers and an sliced sweet onion into the air fryer after the zucchini was done. It all made for a crispy “ratatouille.” A great summer supper.

Jackinnj

Of course you can use an egg diluted with water instead of mayo to coat the zucchini pieces. This is a great gluten-free appetizer if you use GF panko.

starwitness

Followed this recipe exactly and it ended up having a really bad underlying mayonnaise flavor that kind of ruined everything else. May try egg or plain yogurt next time and see if that tastes better. We had to throw this batch out because no one would eat it.

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