Air Fryer Zucchini Recipes: Chips, Fries, and Roasted Recipe

Zucchini is a vegetable that I can’t get enough of. It grows abundantly throughout most of the states and is available year round.

What I like so much is that zucchini is lovely all by itself either raw or sautéed. Yet, it plays so nicely with hundreds of other ingredients. It can be added to salads, fried, roasted, baked, stuffed, and made into zoodles. To say this is a versatile vegetable would be an understatement.

Zucchini is extremely low in calories and contains no fat or cholesterol. It is quite high in vitamin C and a good source of vitamin A and manganese. The vibrant dark green skin is rich in antioxidants while the white flesh is mild in flavor and a moderate source of dietary fiber.

Cooking Zucchini in an Air Fryer

Cooking zucchini in an air fryer couldn’t be easier. It only takes minutes. It can be cooked with just olive and seasonings, blended and roasted with other vegetables, or breaded and “fried”.

I did have a couple of mishaps on my first two attempts at air frying zucchini. The first was when I tried to make paper thin chips, similar to potato chips. The chips looked so delicate and I had high hopes that they would crunchy, thin snacks. As soon as I locked the bucket into place, I heard what sounded like butterfly wings flapping. I opened the air fryer and saw the chips drop. They had, in fact, been flying around from the air circulating. Many had dropped behind the crisper plate and were charred on the bottom of the bucket. Super thin zucchini chips are just not heavy enough for my air fryer.

The next mishap was when I attempted a Keto and Paleo friendly recipe using almond flour as the breading. Now, I know there are plenty of successful recipes where almond flour makes a good breading. For some reason, mine just clumped and never crisped up. Perhaps there is just too much moisture in either the zucchini or my almond flour.

My best recipes were using substantial cuts with some weight, or mixing the zucchini with other vegetables. Also, it is a good idea to salt the zucchini pieces lightly and allow the moisture to be drawn out of the flesh for a few minutes. Then, just blot the zucchini dry with paper towels. And, Panko breadcrumbs just seem to work best when making chips, coins, or fries.

Easy Air Fryer Zucchini Chips

Ingredients:

• 1 medium zucchini, cut into 3/8 inch thick rounds
• Sea salt
• 2 whole eggs, beaten
• 1 cup panko breadcrumbs
• 1/4 tsp sea salt
• 1/4 tsp freshly ground pepper

Total time:20 min – Prep time:10 min – Cook time:10 min – Serves:2 people
Author: Nick

Directions:

1. Line a plate with paper towels. Place the zucchini slices on the towels and sprinkle lightly with salt. Allow the zucchini to rest for 5 to 10 minutes to encourage the moisture to be drawn out.

2. Set up 2 shallow bowls: The first will have the beaten eggs. The second will have the breadcrumbs, salt, and pepper.

3. Preheat the air fryer to 390°F for 3 to 5 minutes.

4. Blot the zucchini rounds dry of any excess moisture. Dip the rounds in the eggs, then into the breadcrumbs. Place the chips in the fryer basket or on the crisper plate in a single layer and set the timer for 4 minutes. At 4 minutes, flip the chips and cook for an additional 4 to 6 minutes until golden brown and crispy. You will likely have to do this in 2 or 3 batches. Keep the chips warm in a low oven.

5. Season the chips with salt and pepper if desired. Serve with ketchup or Russian dressing as an appetizer or snack.

Zucchini Fries with Garlic Aioli (with egg free and gluten-free options)

Ingredients:

Garlic Aioli

• 1/4 cup mayonnaise (or vegan mayonnaise)
• 1/4 cup plain Greek yogurt
• 1 medium garlic clove, minced finely
• 1 tsp minced fresh chives
• 2 tsps fresh lemon juice
• 1/4 tsp sea salt
• 1/4 tsp freshly ground pepper

Zucchini

• 1 medium zucchini
• Sea salt
• 1/2 cup all-purpose flour (coconut or millet flour for GF)
• 2 eggs, beaten (1/2 cup almond milk + 2 TBS Greek yogurt for egg free)
• 3/4 cup panko bread crumbs (3/4 cup GF Panko breadcrumbs)
• 1/4 cup cornmeal
• 2 TBS grated parmesan cheese (or 2 TBS nutritional yeast)
• 1/4 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp freshly ground pepper

Total time: 25 min – Prep time: 15 min – Cook time: 10 min – Serves: 2 people

Directions:

1. In a small mixing bowl, mix together the mayonnaise, yogurt, garlic, chives, and lemon juice until creamy. Season with salt and pepper and give another stir. Cover and place in the refrigerator until ready to serve.

2. Cut the tops and bottoms off the zucchini. Slice into 2-1/2 inch long sections. Slice these into 1/2 inch thick fries. Line a plate with paper towels. Place the zucchini slices on the towels and sprinkle lightly with salt. Allow the zucchini to rest for 5 to 10 minutes to encourage the moisture to be drawn out.

3. Set up 3 shallow bowls: The first will have the flour. The second will have the eggs or the almond milk mixture. The third will have the breadcrumbs, cornmeal, cheese or yeast, garlic, salt, and pepper.

4. Preheat the air fryer to 390°F for 3 to 5 minutes.

5. Blot the zucchini slices dry of any excess moisture. Dip the fries in the flour, then the eggs or milk, then into the breadcrumb mixture. Place the zucchini in the fryer basket or on the crisper plate in a single layer and set the timer for 4 minutes. At 4 minutes, flip the fries and cook for an additional 4 to 6 minutes until golden brown and crispy. You will likely have to do this in 2 batches. Keep the fries warm in a low oven.

6. Season the fries with salt and pepper if desired. Place the aioli in a serving bowl or in individual ramekins. Serve as an appetizer or snack.

Spiced Air Fryer Zucchini and Chickpeas over Brown Rice (Vegan and Gluten-Free)

Start the rice 20 minutes prior to roasting the zucchini and chickpeas. A recipe for brown rice follows the zucchini recipe.

Ingredients:

• 2 cups fresh zucchini, diced into 3/4 to 1 inch pieces
• Sea salt
• 3/4 cup canned chickpeas, drained and rinsed
• 2-1/2 tsps extra virgin olive oil
• 1-1/2 tsps curry powder
• 1/2 tsp dried oregano
• 1/2 tsp lemon or lime zest
• 1/4 tsp sea salt (more if needed)
• 1/8 tsp garlic powder
• Pinch or 2 of cayenne pepper (optional)
• 1-1/2 TBS minced fresh herbs (cilantro, mint, or parsley)
• Drizzle of extra virgin olive oil to finish the dish
• 1 cup cooked brown rice or whole grain rice medley (recipe follows)

Total time: 15 min – Prep time: 7 min – Cook time: 8 min – Serves: 2 people

Directions:

1. Place the diced zucchini in a mixing bowl lined with paper towels. Season lightly with sea salt and set aside for 10 minutes.

2. Blot the zucchini and chickpeas dry with paper towels. Add the chickpeas to the mixing bowl of zucchini. Add the olive oil and toss to coat the zucchini and beans. Add the curry powder, oregano, salt, garlic, and cayenne. Mix to coat evenly. Set aside.

3. Preheat your air fryer to 390°F for 3 to 5 minutes.

4. Add the zucchini and beans to the air fryer basket or crisper plate and set the timer for 4 minutes. At 4 minutes, shake the bucket to rotate the vegetables. Set the timer for 4 more minutes. The zucchini should be browned and the chickpeas slightly crunchy. Continue to cook if necessary, checking every minute.

5. Place the rice in the bottom of a serving bowl or individual serving bowls. Spoon the roasted zucchini and chickpeas over the rice and garnish with fresh herbs and a nice drizzle of good olive oil.

6. Serve this as a side dish to a roast or as an entrée rice bowl topped with roasted red peppers or cherry tomato slices and diced avocado.

Perfect Brown Rice

Ingredients:

• 1/2 tsp extra virgin olive oil
• 1/2 cup long-grain brown rice or brown rice medley
• 3/4 cup low-sodium vegetable broth
• 1/2 cup water
• 1/4 teaspoon sea salt
• Salt and freshly ground pepper to taste

Total time: 50 min – Prep time: 5 min – Cook time: 45 min – Serves: 2 people

Directions:

1. Place the rice in a colander or strainer with small holes. Rinse under cold water until the liquid runs clear.

2. In a medium saucepot over medium high heat, heat the oil. Add the rice and toast until fragrant, approximately 3 minutes. Stir to coat all the rice with the oil.

3. Turn the heat to high. Add the broth, water, and salt. Bring to a boil, then reduce to a low simmer and cover the pot. Don’t lift the lid until it is almost finished cooking or not at all.

4. Simmer until the liquid has evaporated, approximately 40 minutes. Remove the pan from the heat, keeping it covered, and let rice cool for 5 minutes.

5. Fluff the rice gently with a fork. Season with salt and pepper and serve beneath the roasted vegetables.