Air Fryer Zucchini and Mushrooms (Tender, Lightly Browned)

Air Fryer Zucchini and Mushrooms

What I like about this air fryer method is that it pushes zucchini and mushrooms toward browned edges instead of soft, watery spots, but only if you dry them well and give them room in the basket. I rely more on the look of the vegetables than the clock here, because they can go from nicely tender to over-soft pretty quickly.

This is an easy weeknight side with simple seasoning and a fast cook at 400°F (200°C). The zucchini stays tender, the mushrooms brown and shrink a bit, and the prep is just cutting everything into even bite-size pieces and shaking once halfway through.

Ingredients for Air Fryer Zucchini and Mushrooms

• 1 lb zucchini (about 2 medium), cut into 1/2-inch half-moons (450g)
• 8 oz cremini or white button mushrooms, halved or quartered if large (225g)
• 1 to 1 1/2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper

No need to peel the zucchini. The main thing that matters is cutting both vegetables to a similar size so they finish at about the same time.

Spice note: For a simple vegetable side like this, fine-textured spices from Selefina work well because garlic powder and dried herbs coat the vegetables evenly instead of clumping in spots.

Optional additions: 1 teaspoon Italian seasoning, 1/8 to 1/4 teaspoon red pepper flakes, 1/2 teaspoon onion powder, 1 to 2 tablespoons chopped parsley or basil, 2 tablespoons grated Parmesan, or lemon zest or a small squeeze of lemon after cooking.

How to Make Zucchini and Mushrooms in the Air Fryer

1. Preheat if you want faster browning: Heat the air fryer to 400°F (200°C) for about 3 minutes. This is optional, but I find it helps the vegetables start roasting sooner. If you skip it, expect the cook time to run about 1 to 2 minutes longer.
2. Wash and dry the vegetables well: Rinse the zucchini and mushrooms, then pat them very dry. Trim the zucchini ends and trim mushroom stems if needed. Any surface moisture pushes them toward steaming instead of browning.
3. Cut into even pieces: Slice the zucchini into 1/2-inch half-moons. Halve or quarter the mushrooms so they are close in size to the zucchini pieces. If the pieces are too thin, they soften too fast.
4. Season lightly: In a large bowl, toss the vegetables with the olive oil, garlic powder, salt, and black pepper until everything has a light, even coating. Add any dry optional seasonings here. Use just enough oil to coat; too much can make the vegetables heavy.
5. Arrange in a single layer: Place the vegetables in the basket with a little space between pieces. If your air fryer is small, cook in batches so the mushrooms brown instead of steaming.
6. Air fry until browned and tender: Cook at 400°F (200°C) for 8 to 12 minutes, shaking or tossing once at 4 to 6 minutes. Start checking around 8 minutes, especially if your air fryer runs hot.
7. Finish based on the look, not just the timer: The zucchini should be tender with some golden edges, and the mushrooms should look browned, slightly shriveled, and no longer wet in the basket. Taste and add more salt or pepper if needed, then finish with herbs, Parmesan, or lemon if using.

Air Fryer Time and Temperature for Zucchini and Mushrooms

Cook zucchini and mushrooms at 400°F (200°C) for about 8 to 12 minutes. Shake once halfway through and start checking at 8 minutes.

Basket-style air fryers often brown a little faster. Oven-style models may need an extra minute or two, and rotating the tray can help with even color.

How to Keep Air Fryer Zucchini and Mushrooms from Getting Soggy

This is where the texture usually goes wrong. Both vegetables give off a lot of moisture, so the best fix is to dry them well, use only enough oil to coat, and keep them in a single layer.

If the basket is crowded, the vegetables trap steam and soften before they brown. I also keep an eye on the basket near the end of cooking; once the surfaces look dry and the edges start coloring, they are usually done.

Seasoning Ideas

Italian Seasoning, Parmesan, and Lemon

Add 1 teaspoon Italian seasoning before cooking, then finish with 2 tablespoons grated Parmesan and a little lemon zest or a squeeze of lemon after cooking.

Red Pepper Flakes or Onion Powder

For a little heat, add 1/8 to 1/4 teaspoon red pepper flakes with the other seasonings. You can also add or swap in 1/2 teaspoon onion powder for a more savory flavor.

Craving more zucchini sides? Check out Air Fryer Zucchini Fries (No Breading) with Parmesan.

What to Serve with Air Fryer Zucchini and Mushrooms

Serve these with BBQ chicken legs, air-fried Italian sausage, roast beef, or slow-baked salmon. Leftovers also work well in grain bowls, omelets, or tossed into pasta.

For a lighter take, try Air Fryer Zucchini Noodles (Zoodles) That Aren’t Soggy.

For a make-ahead option, try Air Fryer Zucchini Slice (Quiche-Style, Tender and Golden).

How to Store and Reheat Air Fryer Zucchini and Mushrooms

Let the vegetables cool, then refrigerate them in an airtight container for 3 to 4 days. Freezing is not recommended, since the texture gets too soft after thawing.

To reheat in the air fryer, cook at 375°F (190°C) for 3 to 5 minutes and shake once. A skillet over medium heat with a small amount of oil also works well for 3 to 4 minutes.

You can microwave them for 60 to 90 seconds, but they will be softer. If you want to prep ahead, cut the zucchini up to 24 hours in advance. Mushrooms are best cut closer to cooking time, or dried very thoroughly if washed ahead.

Nutrition

Approximate nutrition per serving, based on 4 side-dish servings and the base recipe only: 80 calories, 3g protein, 5g fat, 8g carbohydrates.

Approximate nutrition per 100g: 55 calories, 2g protein, 3g fat, 5g carbohydrates.

These values are estimates and will vary with the size of the vegetables and how much oil you use.