Air-Fryer Zucchini

By Tara Holland

Published August 5, 2024

  • Christopher Testani for The New York Times. Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4(547)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 to 4 servings

  • 3 tablespoons freshly grated Pecorino Romano

  • 2 tablespoons panko bread crumbs

  • 2 teaspoons cornstarch

  • 1 teaspoon garlic powder

  • 1 teaspoon Italian seasoning  

  • ¼ teaspoon black pepper

  • 2 large zucchini or summer squash (about 8 ounces each), trimmed and halved lengthwise

  • 1 tablespoon mayonnaise

  • Salt

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

7 grams carbs; 8 milligrams cholesterol; 82 calories; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 2 grams fiber; 297 milligrams sodium; 4 grams protein; 3 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
547 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Jenn C

I made this tonight as written though my “bite size” chunks were a bit larger based on the comments of some cooks. I also took heed to cook longer than the 10 minutes. I really enjoyed how the squash was creamy inside but had a flavorful crispy outside. Will make again for sure. As for commenters who said it was too messy in their air fryer- my basket style fryer is nonstick so easy to wash out. I didn’t think it much more work than cleaning up a sheet pan or sauté pan

Cara

I got 2 enormous zucchini from a friend; when I say enormous, one shredded, equaled 10 cups. So I certainly wasn't going to continue down that road! I scooped all the woody seeds from the interior of the other one, cubed and dried and hoped for the best. It turned out surprisingly tender yet crispy and quite tasty!

Robin C

We loved this! I didn't have any panko, so I substituted regular bread crumbs, and it turned out great. I'm making it for the second night in a row at my husband's request. We have so much zucchini from his garden, but not for long...

Private comments are only visible to you.

Recipe Tags

or to save this recipe.