Zucchini parmigiana in air fryer: quick, light and crispy
Zucchini parmigiana in air fryer is the ideal twist for those who love the great Italian classics but are looking for a lighter, faster version. The idea came about almost by accident, on a hot summer day when turning on the oven seemed impossible. So I decided to experiment with my favorite parmigiana with the air fryer... and it was love at first taste! The result is amazing: flavor-rich layers of zucchini, tomato and cheese alternate harmoniously, creating a perfect balance of flavor and texture. The surface grates with an irresistible golden crust, while the interior remains pleasantly firm and slightly crispy. The use of unprecooked zucchini gives the dish a stronger texture, enhancing the contrast between softness and crispiness. One key caution: be sure to drain the zucchini well before assembling. If they retain too much water, you risk compromising the texture and ending up with a watery parmigiana. Perfect for a light lunch, summer dinner or weeknight meal prep, this variation will win you over with its simplicity and flavor.
Ingredients
Materials
- Baking dish 8x6 inches 21x15 cm (suitable for air fryer)
- Air fryer
- Mandoline
- Paper towels (or clean dishcloth)
- Pasta strainer
- Bowl
Preparation
Wash the zucchini thoroughly, remove the ends, and slice finely with a mandoline.
Line a colander with paper towels or a clean tea towel. Arrange a layer of zucchini and sprinkle with a pinch of salt. Continue alternating zucchini and salt until all ingredients are used up.
Cover the zucchini with a paper towel (or dishcloth), then place a weight on top to help drain excess water (like a bowl filled with water). Allow to stand for at least 40 minutes. Place a plate or container under the colander to catch the liquids.
Blot zucchini with kitchen paper to remove salt and moisture released during resting.
Combine the tomato puree, hand-chopped basil, a pinch of salt and a grind of pepper in a bowl, mixing well to blend the flavors.
Pour some of the seasoned tomato sauce on the bottom of the baking dish and make a first layer of zucchini.
Add some sauce, sprinkle with grated Parmesan cheese, spread mozzarella cheese and continue in the same way until all ingredients are used up.
Top with a layer of tomato sauce and sprinkle generously with Parmesan cheese.
Place the pan in the basket of the air fryer and proceed with baking at 350°F/180°C for 15-17 minutes.
The zucchini parmigiana in air fryer is ready.
Observations
How long does zucchini parmigiana cooked in the air fryer keep?
Zucchini parmigiana cooked in the air fryer will keep in the refrigerator for 2-3 days. After cooking, let it cool completely and store it in an airtight container. For best taste, always reheat it in the air fryer.
Should zucchini be purged before cooking?
Yes, to make a non-watery zucchini parmigiana with the air fryer, it is essential to purge the zucchini. Sprinkle them with salt, leave them in a colander for at least 30 to 40 minutes, then pat them dry with paper towels. This step prevents them from releasing too much water during cooking.
At what temperature do you cook zucchini parmigiana with an air fryer?
Cook zucchini parmigiana with an air fryer at 350°F/180°C for 15 to 18 minutes. For a more intense gratin, you can raise it to 390°F/200°C in the last 2-3 minutes. The cheese should melt and the surface be golden brown and crispy.
Should I pre-cook the zucchini before assembling the parmigiana?
In air-frying zucchini parmigiana, precooking the zucchini is not essential, but it significantly affects the final texture of the dish. Using thinly sliced raw zucchini with a mandoline (as in this recipe) results in a crispier parmigiana with a firm, defined texture. Conversely, precooking zucchini (grilling them or briefly placing them in a deep fryer) helps reduce internal moisture, providing a softer, melt-in-your-mouth texture. The choice of method depends on the time available and the texture desired.
Can I freeze zucchini parmigiana with an air fryer?
Yes, you can freeze zucchini parmigiana with the air fryer already cooked. Portion it into freezer-friendly containers. When it is time to consume it, thaw it in the refrigerator and heat it directly in the air fryer for 5-7 minutes at 350°F/180°C.
Cookware
Attributes
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Photos of members who cooked this recipe
Daniele Mainieri
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