Zucchini parmigiana in air fryer: quick, light and crispy

Name: Zucchini parmigiana in air fryer: quick, light and crispy
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 3
Cuisine: En
Ingredients: 2 zucchini (about 1.3 lb/600 g); 7 oz/200 g tomato passata; 80 g pizza mozzarella; 30 g grated Parmesan cheese; 4 basil leaves; 1 tablespoon olive oil; salt to taste; pepper to taste

Main Dish

Very Easy

1 h 5 m

228 Kcal

Zucchini parmigiana in the air fryer is the ideal twist for those who love the great Italian classics but are looking for a lighter, quicker 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 making my favorite parmigiana in the air fryer... and it was love at first bite! The result is amazing: layers packed with flavor, made with zucchini, tomato and cheese, alternate harmoniously, creating a perfect balance of flavor and texture. The top turns golden and gratinated, with an irresistible golden crust, while the inside remains pleasantly firm and slightly crisp. Using zucchini that has not been precooked gives the dish a firmer texture, enhancing the contrast between softness and crispness. One key tip: be sure to draw the moisture out of the zucchini 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, a summer dinner or weekly meal prep, this version will win you over with its simplicity and flavor.

Ingredients

2 zucchini (about 1.3 lb/600 g)
7 oz/200 g tomato passata
80 g pizza mozzarella
30 g grated Parmesan cheese
4 basil leaves
1 tablespoon olive oil
salt to taste
pepper to taste

Materials

Baking dish, 8 × 6 inches (21 × 15 cm; suitable for an air fryer)
Air fryer
Mandoline
Paper towels (or a clean dish towel)
Colander
Bowl

Preparation

Preparation10 min

Waiting time40 min

Cook time15 min

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 dish towel), then place a weight on top to help draw out excess water (for example, a bowl filled with water). Leave to rest for at least 40 minutes. Place a plate or container under the colander to catch the liquid.
Blot zucchini with kitchen paper to remove salt and moisture released during resting.
Combine the tomato passata, hand-torn basil, olive oil, a pinch of salt and a grind of pepper in a bowl. Mix 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 baking dish in the air fryer basket and cook at 350°F/180°C for 15–17 minutes.
The zucchini parmigiana in the air fryer is ready.

Rate this recipe

Excellent !!! Very good Good so so Not good

FAQ ❓

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 the best flavor, always reheat it in the air fryer.

Should zucchini be drained before cooking?

Yes, to prevent the zucchini parmigiana from becoming watery, it is essential to draw moisture out of the zucchini. Sprinkle them with salt and leave them in a colander for at least 30–40 minutes, then pat them dry with paper towels. This step prevents them from releasing too much water during cooking.

At what temperature should zucchini parmigiana be cooked in the air fryer?

Cook the zucchini parmigiana in the air fryer at 350°F/180°C for 15–18 minutes. For a more deeply browned top, you can raise the temperature to 390°F/200°C for the last 2–3 minutes. The cheese should melt and the surface should be golden and crisp.

Should I precook the zucchini before assembling the parmigiana?

For zucchini parmigiana in the air fryer, precooking the zucchini is not essential, but it significantly affects the final texture of the dish. Using thinly sliced raw zucchini (as in this recipe) results in a crisper parmigiana with a firm, well-defined texture. By contrast, precooking the zucchini (by grilling it or briefly cooking it in the air fryer) helps reduce its internal moisture, resulting in a softer, more tender texture. The choice of method depends on the time available and the texture you want.

Can I freeze zucchini parmigiana cooked in the air fryer?

Yes, you can freeze zucchini parmigiana after cooking it in the air fryer. Divide it into freezer-safe containers. When ready to eat, thaw it in the refrigerator and reheat it in the air fryer for 5–7 minutes at 350°F/180°C.

Nutrition

for 1 serving / for 100 g

Calories: 228Kcal

Carbo: 10.5g
Total fat: 14.9g
Saturated fat: 6.2g
Proteins: 11.6g
Fibers: 3.7g
Sugar: 4.3g
ProPoints: 6
SmartPoints: 8

Nutritional information for 1 serving (277g)

Cookware

air fryer

Attributes

Suitable for freezing

Keep refrigerated

PetitChef_Official

Questions

Photos of members who cooked this recipe

Post your photo of this recipe

Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good

5/5, 2 votes