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Air Fryer Baked Zucchini halves are garnished with chopped herbs and served on a white dish, creating a delicious and healthy presentation.

Air Fryer Baked Zucchini

Author: Mandy Applegate
Air Fryer Baked Zucchini is one of those simple sides I make on repeat all summer because the result is always so much better than the effort it takes. The air fryer caramelizes the edges until golden and lightly crisp while keeping the inside soft and tender, and a bright squeeze of fresh lemon right at the end makes every wedge taste clean and fresh. It's faster than oven roasting and naturally light, which makes it work with almost anything on the table. I make it for weeknight dinners, summer cookouts, and backyard gatherings when I need a quick, clean side everyone will eat.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Air Fryer, Side Dish
Cuisine: American
Keyword: Air Fryer Baked Zucchini
Servings: 4
Calories: 45kcal

Equipment

Ingredients

  • 3 medium zucchini cut into ½-inch sticks/wedges
  • 2 teaspoons olive oil
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste
  • Lemon wedges
  • Fresh herbs
US Customary - Metric

Instructions

  • Line the air fryer basket with parchment paper.
  • In a large bowl, toss the zucchini sticks with olive oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated.
    3 medium zucchini, 2 teaspoons olive oil, 1 teaspoon Italian seasoning, ¼ teaspoon garlic powder, Salt and pepper
  • Spread the zucchini in a single layer in the air fryer basket and air fry at 350ºF for 10 to 12 minutes, or until the edges are golden and slightly crisp.
  • Remove from the air fryer, squeeze fresh lemon juice over the top, and garnish with your favorite chopped herbs before serving.
    Lemon wedges, Fresh herbs

Notes

Here are a few things I've learned from making Air Fryer Baked Zucchini that'll help you get the best results.
  • Don't skip the parchment liner: It prevents sticking and makes cleanup much faster, especially with the olive oil coating on the zucchini.
  • Cut your zucchini sticks evenly: Keeping them a consistent ½-inch size means they'll all finish cooking at the same time, without some being overdone while others are still soft.
  • Don't overcrowd the basket: Spread the zucchini in a single layer with space between each piece. Overcrowding traps steam, and you'll lose that golden, slightly crisp finish.
  • Season generously: Zucchini is a mild vegetable, so don't hold back on the salt, pepper, and Italian seasoning to get the most flavor out of every stick.
  • Add lemon right before serving: Squeeze the lemon juice over the zucchini as soon as it comes out of the air fryer, so the flavor stays bright and fresh rather than being absorbed too early.
  • Freeze for later: Arrange leftover or pre-cooked zucchini sticks in a single layer on a baking sheet and freeze for one hour before transferring to a freezer bag. They won't clump together and reheat much better from frozen.

Nutrition

Calories: 45kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 12mg | Potassium: 392mg | Fiber: 2g | Sugar: 4g | Vitamin A: 303IU | Vitamin C: 26mg | Calcium: 32mg | Iron: 1mg
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