Zucchini with Seasoned Salt and Garlic

Introduction

Diced zucchini cooks in about 8 minutes in the air fryer, and the seasoned salt with optional garlic and onion powder gives it a quick savory coating. You get a simple side dish for two that fits a weeknight dinner and keeps the zucchini browned at the edges instead of soft all the way through.

Recipe Details

• Prep Time: 7 minutes
• Cook Time: 8 minutes
• Total Time: 15 minutes
• Servings: 2

Ingredients

• 2 zucchinis
• 1 pinch of seasoned salt
• Olive oil
• Garlic powder to taste (optional)
• Onion powder to taste (optional)

Instructions

1. Dice zucchini into medium-sized squares.
2. Transfer zucchini to a bowl, and add olive oil to your preference. A few tablespoons is a good starting point.
3. Add the season salt, garlic powder, and onion powder. Toss to coat all the zucchini well.
4. Put in air fryer, and cook for 8 minutes at about 205 °C (400 °F) or until crispy.

Variations

• Replace the 1 pinch of seasoned salt with plain salt plus black pepper if you want a cleaner flavor and more control over sodium.
• Swap the garlic powder to taste (optional) for smoked paprika to give the zucchini a more pronounced roasted flavor without changing the method.
• Swap the onion powder to taste (optional) for Italian seasoning if you want a more herby finish and less of the allium note.
• Replace Olive oil with avocado oil if you want a neutral flavor and similar browning in the air fryer.
• Add grated Parmesan during the tossing step if you want a saltier finish and a slightly crisp coating on the edges.

Tips for Success

• Keep the zucchini in medium-sized squares so the pieces finish at the same time and do not turn mushy.
• Use enough Olive oil to coat the pieces, but not so much that it pools in the bowl; excess oil makes the zucchini steam instead of crisp.
• Toss well in the bowl so the seasoned salt, garlic powder, and onion powder are distributed evenly before air frying.
• Spread the zucchini in a single layer in the air fryer basket for better browning during the 8-minute cook.
• Pull the zucchini when the edges look browned and the surfaces look dry rather than glossy.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. This does not freeze well; zucchini releases water after thawing and loses the crisp edges.

Reheat in the air fryer at 190 °C (375 °F) for 2 to 4 minutes until hot and re-crisped. You can also reheat in a skillet over medium heat for a few minutes. The microwave works for convenience, but the zucchini will soften.

FAQ

Can you use yellow squash instead of zucchini?

Yes. Cut it to the same medium-sized squares and cook it the same way; the flavor stays similar, but yellow squash can soften a little faster.

Do you need the garlic powder and onion powder?

No. Both are optional, and the seasoned salt alone is enough to season the zucchini if you want a simpler version.

Why did the zucchini turn soft instead of crispy?

The usual causes are too much Olive oil or overcrowding the air fryer basket. A single layer and a light coating of oil help moisture evaporate faster.

Can you make this in the oven instead of the air fryer?

Yes. Roast it on a sheet pan at 220 °C (425 °F) until the edges brown and the zucchini is tender, usually about 15 to 20 minutes.