If you’ve got a few courgettes to use up, these crispy air fryer parmesan courgettes are a brilliant way to enjoy them. They need just a handful of ingredients, take around 15 minutes, and make a delicious side dish for everything from chicken and fish to burgers and pasta.
What You Need
👉 For more concise ingredients and instructions, scroll to the bottom for the printable recipe card.
- 400g courgettes
- 1 tbsp olive oil
- 50–55g finely grated parmesan cheese, divided
- ½ tsp garlic powder
- Salt and freshly ground black pepper
- Chopped fresh parsley and a squeeze of lemon juice, for serving (optional)
How To Make Air Fryer Parmesan Courgettes
Start by washing and drying the courgettes before trimming off the ends. Cut them into thick wedges, or slice them into 1cm rounds if you prefer.
Pat the courgettes thoroughly dry with kitchen paper. Courgettes naturally contain quite a lot of water, so removing as much surface moisture as possible helps the parmesan stick and crisp up rather than steam.
Place the courgettes in a large bowl with the olive oil, garlic powder, salt and black pepper, then toss until they’re evenly coated.
Add around 40g of the grated parmesan and gently toss again, pressing the cheese onto the courgettes so it sticks to the oiled surfaces.
Arrange the courgettes in a single layer in your air fryer basket, leaving a little space between each piece so the hot air can circulate properly. If necessary, cook them in batches rather than overcrowding the basket. When I put mine in I tried to cook too many at the same time which resulted in them being a bit softer than I wanted, but they still tasted great 😉
Air fry at 200°C for 8 to 10 minutes, or until the courgettes are tender and the parmesan has turned crisp and golden brown.
Transfer them to a serving plate while they’re still hot and, if you like, sprinkle over the remaining grated parmesan. The residual heat softens it slightly without losing that lovely crispy coating underneath. Finish with a little chopped parsley, a squeeze of fresh lemon juice and a twist of black pepper before serving.
Top Tips
- Pat the courgettes dry before seasoning for the crispiest finish.
- Finely grated parmesan (the powdery kind) sticks much better than coarse shavings.
- Leave space between the courgettes in the basket so they crisp rather than steam.
- Check them after 8 minutes, as air fryers can vary slightly.
- Serve straight away while the parmesan coating is at its crispiest.
Variations
- Add a pinch of smoked paprika or chilli flakes for a little extra kick.
- Stir some dried Italian herbs into the parmesan mixture.
- For an even crispier coating, mix a tablespoon of panko breadcrumbs with the parmesan before coating the courgettes.
What To Serve With Air Fryer Parmesan Courgettes
These go well with:
- Air fryer chicken breasts
- Steak
- Burgers
- Grilled salmon
- Pork chops
- Halloumi
- Pasta dishes
- Fresh salads
They’re also delicious served with garlic mayonnaise, aioli or your favourite tomato-based dip.
Storage and Reheating
These parmesan courgettes are definitely at their best served fresh from the air fryer while the coating is nice and crispy.
If you have any leftovers, keep them in an airtight container in the fridge for up to 2 days.
To reheat, pop them back into the air fryer at 180°C for 3 to 4 minutes until heated through and crisp again. They’re best avoided in the microwave, as the coating will soften.
More Air Fryer Recipes
If you are looking for more air fryer snacks or side dishes take a look at the following for inspiration:
- Air Fryer Tomatoes
- Air Fryer Mediterranean Vegetables
- Air Fryer Mushrooms with Garlic and Herbs
- Air Fryer Vegetable Crisps
- Air Fryer Roasted Peppers
- Air Fryer Sweet Potato Wedges
- Air Fryer Chips
- Air Fryer Sweet Potato Fries
- Crispy Air Fryer Carrots and Parsnips
- Air Fryer Corn on the Cob
Crispy Air Fryer Parmesan Courgettes
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Liana’s Kitchen running.
Ingredients
- 400 g courgettes approx
- 1 tbsp olive oil
- 50 g Parmesan cheese finely grated, divided (40g for coating, 10g for serving)
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Wash and dry the courgettes, then trim off the ends. Cut into thick wedges or 1cm rounds.
- Pat the courgettes thoroughly dry with kitchen paper to remove any excess moisture.
- Place the courgettes in a large bowl with the olive oil, garlic powder, salt and pepper. Toss until evenly coated.
- Add the 40g grated Parmesan and gently toss, pressing the cheese onto the courgettes so it sticks.
- Arrange the courgettes in a single layer in the air fryer basket, leaving small gaps between each piece. Cook in batches if needed.
- Air fry at 200°C for 8–10 minutes, or until the courgettes are tender and the Parmesan is crisp and golden brown.
- Transfer to a serving plate and, if using, sprinkle over the extra Parmesan while still hot. Optionally finish with chopped parsley, a squeeze of lemon juice and freshly ground black pepper.
Notes
- Patting the courgettes dry is key to helping the Parmesan stick.
- Finely grated Parmesan gives the best crispy coating.
- Avoid overcrowding the air fryer basket so the cheese crisps rather than steams.
- Best served immediately while the coating is at its crispiest.
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.