If you are looking to enjoy some summer-fresh vegetables without warming up your kitchen, zucchini in the air fryer is a great option. This crispy yet tender air fryer zucchini is packed full of zest, and served with creamy buttermilk ranch dressing - perfect any day of the week and all year long.
1tbspOliver oilcan uses coconut or extra virigin olive oil too
1Lemonsqueeze at the end
1 tbspGarlic sale
1tbspSalt and pepperto taste
1tbspParmesan cheesesprinkle to. taste at the end
Instructions
The first thing you need to do is preheat the air fryer to 400 degrees for 4-5 minutes. However, you can skip the preheating process if you want to make this recipe quickly.
Trim the ends of the zucchini. Chop the zucchini into 1/4 inch thick coins or thin slices (lengthwise). If you are cutting lengthwise, make sure that it is able to fit the air fryer basket.
Toss the zucchinis with 1 tablespoon of olive in a large mixing bowl. Sprinkle some salt, garlic powder, and black pepper. Make sure the zucchinis are evenly coated with the olive oil and the rest of the ingredients.
Place the zucchinis in the air fryer tray and set them in the air fryer at 400 degrees for 8 to 14 minutes. Make sure to toss them around after every 4 minutes so they are evenly cooked. You can even cook them for longer if you don’t feel they are crispy enough for you. I usually like to cook mine for 15 to 20 minutes until they form a golden-brown crust on the outside and remain tender inside.
Place the zucchinis in the air fryer tray and set them in the air fryer at 400 degrees for 8 to 14 minutes. Make sure to toss them around after every 4 minutes so they are evenly cooked. You can even cook them for longer if you don’t feel they are crispy enough for you. I usually like to cook mine for 15 to 20 minutes until they form a golden-brown crust on the outside and remain tender inside.
Et voila! Your crispy and crunchy air fryer zucchinis are done. Serve them hot.
Notes
This is the perfect healthy option and solution for all that summer squash and zucchini. You can make these in bulk and store them with salt in a bag for a tasty snack all season.