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We grew squash while growing up because zucchini is one of my mother’s favorites vegetables. She would often stew tomatoes and zucchini together, making it one of the food staples of my childhood. If there was zucchini on the vine, it would be eaten.
One of the keys to a zucchini is to not let it get too big. Zucchini can grow huge and and those huge ones do not make for the best zucchini. For best results, pick them (or choose them from the grocery story or farmers market) when they are cucumber-sized. The smaller sized zucchini will make a more tender and tastier dish. Historically, I learned to prepare zucchini to eat on the stove, but an air fryer is a great tool to prepare any squash to eat.
Slice a smallish zucchini into thin disks – do not peel it beforehand – and you’re ready to air fry! You can use your favorite spices or just eat it plain – they are delicious either way.
Try one of these other great air frying veggie recipes:
- Corn on the Cob
- Cauliflower
- Brussels Sprouts
- Green Beans
- Baked Potato
Ingredients
Method
- Preheat air fryer to 390°F | 199°C for 5 minutes
- Oil the air fryer basket with extra light olive oil.
- Place the zucchini in the basket and spritz the slices to help prevent any burning. If you don't have an oil sprayer, you can toss the zucchini slices in a small amount of oil before placing in the basket.
- Air fry at 390°F | 199°C for 9 minutes
- Shake the basket/mix up the slices half way through cooking. Spritz additional oil on any spots that may be burning.
- Plate and enjoy!
Notes
Recipe Notes
