Air Fryer Zucchini

Ingredients

• 454 g (1 lb)courgette, each cut in half across the middle, then each half quartered lengthways
• 15 ml (1 tbsp)olive oil, or olive oil spray
• ½ tspgarlic powder, or 2 garlic cloves, minced
• ½ tspdried thyme, or Italian seasoning
• ½ tspsalt
• ¼ tspblack pepper
• 15 ml (1 tbsp)lemon juice, to serve

Instructions

1. 1

   Preheat the air fryer

   Preheat the air fryer to 200°C (400°F).

2. 2

   Oil the courgette

   Spray the courgette pieces with oil spray, or brush them with olive oil.

3. 3

   Season the pieces

   Mix the spices in a small bowl, then season the sliced courgette with the mixture.

4. 4

   Air fry the courgette

   Arrange the pieces in a single layer in the basket and air fry at 200°C (400°F) for 8–10 minutes, until browned and cooked through.

5. 5

   Add lemon and serve

   Squeeze lemon juice over the courgette and serve.

What is air fryer zucchini?

Air fryer zucchini is a simple American-style side dish of seasoned courgette cooked quickly with circulating hot air. Courgette is widely used in American home cooking, and the air fryer gives it browned patches without needing a frying pan.

This version uses garlic, thyme, salt and pepper, then finishes with lemon juice. Cutting each courgette into long pieces helps the outside colour while the centre turns tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 53 calories, 1g protein, 4g carbs, 4g fat.

The courgette contributes most of the carbohydrates, while the olive oil supplies most of the fat; this recipe contains little protein. Pair a serving with a protein-rich main such as beans, fish or chicken, and add a grain if you want a more filling plate.

Choosing and cutting the courgette

Firm courgettes: choose ones with smooth, unblemished skins and a sturdy feel. The recipe’s cut—halved across the middle, then quartered lengthways—makes pieces that are easy to arrange and turn evenly.

Even pieces: aim for similar thickness so they cook at roughly the same rate. If some pieces are much thinner, check them early and remove them when browned and tender.

Getting the seasoning to stick

Oil first: a light coating helps the seasonings cling and encourages browning. Use olive oil spray or brush on the measured oil; avoid drenching the pieces.

Season evenly: combine the dry seasonings before sprinkling them over the courgette. Toss or turn the pieces so garlic, thyme, salt and pepper reach all sides.

Air-frying for the right texture

Single layer: leave space around the pieces so hot air can circulate. If the basket is crowded, cook in batches rather than stacking them.

Check for doneness: begin checking at 8 minutes. The courgette should have browned areas and feel tender when pierced, but it should still hold its shape.

Finishing with lemon

Fresh finish: squeeze the lemon juice over the courgette after cooking, just before serving. Adding it at the end keeps its flavour lively and avoids making the pieces wet in the basket.

Taste before serving: the salt and pepper provide a simple base, while lemon sharpens it. Add extra seasoning only if needed.

What to serve with it

As a side: serve the courgette alongside grilled chicken, fish, eggs or beans for a more substantial plate. Its garlicky, herby flavour also works with pasta or rice.

For a fuller meal: pair it with a protein-rich main and another vegetable or a grain. Serve promptly, while the edges are at their most browned.

Recipe notes & tips

• Preheat the air fryer so the courgette starts cooking as soon as it goes in.
• Cut the pieces to a similar thickness for more even cooking.
• Use a single layer in the basket to encourage browning.
• Check the courgette at 8 minutes, as air fryers can vary.
• Add the lemon juice after cooking rather than before.
• If using fresh minced garlic, distribute it well so no pieces carry an unusually strong bite.

Variations

• Italian seasoning: use it instead of thyme for a broader herb flavour.
• Fresh garlic: replace the garlic powder with 2 minced garlic cloves.
• Chilli flakes: add a pinch to the seasoning for gentle heat.
• Parmesan: scatter a little grated Parmesan over the courgette just after cooking.
• Extra herbs: finish with chopped parsley or basil alongside the lemon.

Common mistakes to avoid

• Crowded basket: the pieces may steam instead of brown; cook them in a single layer or in batches.
• Uneven cuts: thick pieces can stay firm while thin ones soften; keep the pieces similar in size.
• Too much oil: excess oil can make the courgette greasy; use only the stated amount or a light spray.
• Skipping the preheat: the cooking time may become less predictable; preheat to 200°C first.
• Cooking by time alone: air fryers vary; check from 8 minutes and stop when browned and tender.
• Adding lemon before cooking: it can make the surface wet; squeeze it over the courgette when it is cooked.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the air fryer at 180°C until hot, checking frequently; the pieces may be softer than when freshly cooked.

Frequently asked questions