15 Minute Air Fryer Zucchini and Mushrooms Crispy & Golden

Looking for a quick, healthy side dish that actually tastes amazing? These air fryer zucchini and mushrooms are tender, golden, and bursting with savory flavor! I stumbled upon this recipe on a busy Tuesday night when I had nothing but vegetables in my fridge, and honestly, it’s been on repeat ever since.

What makes this dish absolutely irresistible is how the air fryer creates those beautiful caramelized edges while keeping everything perfectly tender inside. It takes just 15 minutes from start to finish, making it perfect for weeknight dinners or meal prep. If you loved my air fryer Brussels sprouts, you’re going to be obsessed with this veggie combination!

What is Air Fryer Zucchini and Mushrooms?

Ever wondered why something so simple sounds so fancy? Air fryer zucchini and mushrooms is essentially nature’s candy meeting modern technology! It’s fresh zucchini and mushrooms tossed in a blend of herbs and spices, then air fried to golden perfection. Why do we call it this?

Well, honestly, because that’s exactly what it is—no frills, no fuss, just straightforward deliciousness. You know what they say: “the way to a man’s heart is through his stomach,” and trust me, these veggies have converted even the pickiest eaters in my family. Ready to fall in love with vegetables all over again? Let’s get cooking!

Why You’ll Love This Air Fryer Zucchini and Mushrooms

The Perfect Texture Every Single Time

The air fryer works absolute magic on these vegetables. You get gorgeously caramelized edges with a tender, almost buttery center that makes you wonder why you ever steamed vegetables. The mushrooms become meaty and concentrated in flavor, while the zucchini gets those irresistible crispy edges that make you reach for seconds (and thirds, no judgment here).

Budget-Friendly and Waste-Reducing

Making air fryer zucchini and mushrooms at home is incredibly economical. Fresh zucchini and mushrooms are affordable year-round, and this recipe uses minimal ingredients. You’re looking at maybe $4-5 for a generous side dish that feeds 4 people. Compare that to restaurant veggie sides that cost $8-10 per serving! Plus, it’s a fantastic way to use up those zucchinis that seem to multiply in your crisper drawer.

Flavor That Packs a Punch

The secret is in the seasoning blend—garlic powder, Italian herbs, and a touch of parmesan create an umami-rich coating that transforms these humble vegetables into something restaurant-worthy. A squeeze of fresh lemon at the end brightens everything up beautifully. If you enjoyed my garlic parmesan green beans, this recipe takes that same flavor profile and amplifies it with the earthy richness of mushrooms.

Want to impress your family with minimal effort? This recipe is your new secret weapon. The best part? You can customize the seasonings to match whatever you’re serving it with!

How to Make Air Fryer Zucchini and Mushrooms

Quick Overview

This dish comes together in a snap with minimal prep work. The air fryer does all the heavy lifting, giving you perfectly cooked vegetables with minimal oil and maximum flavor. The natural sweetness of zucchini pairs beautifully with the earthy, savory notes of mushrooms.

Time Breakdown:

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Key Ingredients for Air Fryer Zucchini and Mushrooms

Vegetables:

2 medium zucchinis (about 1 pound), cut into 1/2-inch thick rounds or half-moons
8 ounces cremini or button mushrooms, halved or quartered if large

Seasoning Blend:

2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon sea salt
2 tablespoons grated parmesan cheese (optional but highly recommended)

Finishing Touches:

1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, chopped
Extra parmesan for serving

Step-by-Step Instructions

Prep Your Vegetables

Start by washing your zucchini thoroughly under cold water. Pat them completely dry with paper towels—this is crucial for getting those crispy edges we love. Cut the zucchini into 1/2-inch thick rounds, or if they’re particularly large, cut them into half-moons. For the mushrooms, use a damp paper towel to gently wipe away any dirt. Avoid rinsing them under water as mushrooms absorb moisture like sponges, which prevents proper browning. Halve smaller mushrooms and quarter larger ones so everything cooks evenly.

Create Your Seasoning Mix

In a large mixing bowl, combine the olive oil, garlic powder, Italian seasoning, onion powder, smoked paprika, black pepper, and sea salt. Whisk everything together until well blended. The olive oil helps the seasonings stick to the vegetables and promotes that beautiful golden color. If you’re using parmesan cheese, add it to this mixture as well—it creates an irresistible savory crust.

Toss and Coat

Add your prepared zucchini and mushrooms to the bowl with the seasoning mixture. Using your hands or a large spoon, toss everything together gently but thoroughly. Make sure every piece of vegetable is coated in that flavorful oil and seasoning blend. Don’t rush this step—proper coating is what gives you consistently delicious results. Let the vegetables sit for 2-3 minutes to allow the seasonings to begin adhering to the surface.

Preheat Your Air Fryer

Set your air fryer to 375°F and let it preheat for 3-4 minutes. Preheating ensures even cooking from the moment your vegetables go in. Different air fryer models vary slightly in temperature, so if you know yours runs hot, you might want to reduce the temperature by 10-15 degrees.

Air Fry to Perfection

Arrange the seasoned vegetables in a single layer in your air fryer basket. Avoid overcrowding—the vegetables should have space between them for air to circulate. If needed, cook in two batches. Overcrowding leads to steaming instead of crisping, and we definitely don’t want that! Air fry for 10 minutes, shaking the basket or tossing the vegetables halfway through at the 5-minute mark. This ensures even browning on all sides.

Check for Doneness

After 10 minutes, check your vegetables. The zucchini should be tender with golden-brown edges, and the mushrooms should look caramelized and slightly shrunken. If you prefer them more crispy, add an additional 2-3 minutes. Remember, zucchini releases moisture as it cooks, so a little extra time can help evaporate that liquid and crisp things up.

The Finishing Touch

Transfer your air fryer zucchini and mushrooms to a serving dish immediately while they’re still hot. Squeeze fresh lemon juice over the top—this brightens the flavors and cuts through the richness. Sprinkle with fresh parsley and additional parmesan cheese if desired. Serve immediately while they’re at their crispiest!

What to Serve Air Fryer Zucchini and Mushrooms With

These versatile vegetables pair beautifully with so many main dishes! Serve them alongside grilled chicken breast, pan-seared salmon, or a juicy ribeye steak for a complete meal. They’re also fantastic with pasta dishes—I love serving them over creamy fettuccine alfredo or mixing them into pesto pasta.

For a lighter option, add them to grain bowls with quinoa or brown rice, topped with a poached egg and tahini drizzle. They also make an excellent addition to breakfast—try them with scrambled eggs and whole wheat toast.

Don’t forget about proteins like baked cod, pork chops, or even a simple rotisserie chicken. The savory, garlicky flavor of these vegetables complements virtually any protein you can think of.

Wine pairing? A crisp Sauvignon Blanc or light Pinot Grigio enhances the vegetables’ natural flavors beautifully!

Top Tips for Perfecting Air Fryer Zucchini and Mushrooms

Cut Vegetables Uniformly

Size matters when it comes to even cooking. Make sure all your zucchini pieces are roughly the same thickness, and quarter any large mushrooms so they match the size of smaller ones. This ensures everything finishes cooking at the same time, preventing some pieces from being overcooked while others remain underdone.

Don’t Skip the Drying Step

This is probably the most important tip I can give you! Excess moisture is the enemy of crispiness. After washing your zucchini, use paper towels to pat them completely dry. Even better, let them sit on a clean kitchen towel for a few minutes to air dry slightly. Mushrooms should never be soaked—just wipe them clean with a damp cloth.

Work in Batches

I know it’s tempting to throw everything in at once to save time, but overcrowding your air fryer basket will give you steamed vegetables instead of crispy ones. The hot air needs space to circulate around each piece. If you have a lot of vegetables, cook them in two batches. The first batch will stay warm while the second cooks, and the wait is absolutely worth it.

Customize Your Seasonings

While my base recipe is delicious, don’t be afraid to experiment! Try adding cajun seasoning for a spicy kick, or use curry powder for an Indian-inspired twist. Fresh herbs like thyme or rosemary work beautifully. You can also swap the parmesan for nutritional yeast if you’re keeping it dairy-free.

Temperature Adjustments

Every air fryer is slightly different. If your vegetables are browning too quickly on the outside but aren’t tender inside, reduce the temperature by 25°F and cook a bit longer. Conversely, if they’re cooking through but not getting those crispy edges, increase the temperature by 25°F for the last few minutes.

The Lemon Juice Timing

Always add fresh lemon juice after cooking, never before. If you add it before air frying, the acid can make the vegetables soggy and prevent proper browning. The bright citrus flavor is best when added fresh at the end anyway!

Storing and Reheating Tips

Refrigerator Storage

Store leftover air fryer zucchini and mushrooms in an airtight container in the refrigerator for up to 3-4 days. Let them cool completely before storing to prevent condensation, which creates sogginess. I like to line the bottom of my container with a paper towel to absorb any excess moisture.

Reheating Methods

The best way to reheat these vegetables is back in the air fryer! Preheat to 350°F and heat for 3-4 minutes until warmed through and crispy again. You can also use a regular oven at 375°F for 5-7 minutes. Avoid the microwave if possible—it makes them soggy and limp. If you must use the microwave, heat in 30-second intervals and spread them in a single layer on the plate.

Freezing Considerations

Honestly, I don’t recommend freezing these vegetables. Both zucchini and mushrooms have high water content, and freezing significantly changes their texture. They become mushy and lose that beautiful texture we worked so hard to achieve. This recipe is so quick to make that I recommend just preparing fresh batches as needed.

Meal Prep Tips

You can prep the vegetables up to a day in advance! Cut the zucchini and mushrooms, store them in separate containers, and mix up your seasoning blend. When you’re ready to cook, just toss and air fry. Don’t add the oil and seasonings until you’re ready to cook, as sitting in the marinade can draw out moisture.

Common Mistakes to Avoid

Using Wet Vegetables

This is the number one mistake that leads to disappointing results. Moisture is your enemy when you want crispy edges. Even small amounts of water on the vegetables will steam them instead of crisping them up. Always pat everything bone dry.

Cutting Pieces Too Small

If you cut your zucchini too thin (less than 1/4 inch), they’ll shrivel up and potentially burn before developing good flavor. Stick to 1/2-inch thick pieces for the perfect balance of crispy edges and tender centers.

Forgetting to Shake the Basket

Set a timer for halfway through cooking! Shaking or stirring the vegetables ensures even browning on all sides. The pieces on the bottom will cook faster, so redistributing everything halfway through is essential.

Using Too Much Oil

More oil doesn’t equal more crispiness—it often leads to soggy vegetables. Two tablespoons is the sweet spot for one pound of vegetables. The oil should just lightly coat everything, not pool at the bottom of your bowl.

Not Preheating the Air Fryer

Starting with a cold air fryer means your vegetables will cook unevenly. Those precious first few minutes of high heat are what start the crisping process. Always preheat for 3-4 minutes before adding your vegetables.

Opening the Basket Too Often

I know it’s tempting to check on your vegetables constantly, but every time you open the air fryer, you release heat and increase cooking time. Check once at the halfway point to shake, then resist the urge until the timer goes off!

Frequently Asked Questions

Can I use frozen zucchini and mushrooms?

I strongly advise against using frozen vegetables for this recipe. Frozen zucchini and mushrooms contain way too much moisture, which will prevent them from getting crispy in the air fryer. They’ll steam instead of roast, giving you a soggy, disappointing result. Fresh vegetables are essential for the best texture and flavor.

What’s the best type of mushroom to use?

Cremini (baby bella) mushrooms are my top choice because they have a meatier texture and deeper flavor than white button mushrooms. However, button mushrooms work great too! You can also experiment with shiitake mushrooms (stems removed) or even oyster mushrooms for different flavor profiles. Portobello caps work well if sliced into strips.

How do I prevent my zucchini from getting mushy?

The key is cutting them thick enough (1/2 inch), ensuring they’re completely dry before seasoning, and not overcrowding the air fryer basket. Also, choose firm, fresh zucchini—overripe or soft zucchini will turn mushy no matter what you do. A little extra cooking time can also help evaporate excess moisture.

Can I make this recipe oil-free?

While you can technically make this without oil, I don’t recommend it for the best results. The oil helps seasonings stick, promotes browning, and prevents sticking. If you must avoid oil, use a few tablespoons of vegetable broth instead, but know that you won’t get the same crispy, golden edges. An oil spray can be a good compromise—just a light mist on the vegetables.

Do I need to flip the vegetables during cooking?

Yes! Shaking the basket or tossing the vegetables halfway through cooking is essential for even browning. The pieces touching the basket will cook faster, so redistributing everything ensures all sides get equally crispy. Set a timer so you don’t forget this crucial step.

Can I add other vegetables to this recipe?

Absolutely! Bell peppers, cherry tomatoes, and red onion are fantastic additions. Just keep in mind that different vegetables have different cooking times. Cherry tomatoes cook faster and might get too soft, so add them in the last 3-4 minutes. Bell peppers and onions have similar cooking times to zucchini and mushrooms, so they can go in together.

Why are my vegetables sticking to the air fryer basket?

This usually happens when there isn’t enough oil coating the vegetables, or the basket wasn’t properly cleaned from previous use. Make sure your vegetables are evenly coated in oil, and consider giving your air fryer basket a light spray of cooking oil before adding the vegetables. A clean basket is also essential—old residue can cause sticking.

How do I know when they’re done?

The zucchini should be tender when pierced with a fork but not falling apart, with golden-brown edges. Mushrooms should be caramelized and slightly shrunken (they lose moisture as they cook). If you prefer softer vegetables, add 2-3 more minutes. For crispier edges, increase the temperature to 400°F for the last 2 minutes.

Can I double this recipe?

You can definitely double the ingredient amounts, but you’ll need to cook in multiple batches. Overcrowding prevents proper air circulation and leads to steaming instead of crisping. It’s better to do two perfect batches than one overcrowded, disappointing one. The first batch will stay reasonably warm while the second cooks.

What can I substitute for Italian seasoning?

Italian seasoning is a blend of herbs like basil, oregano, thyme, and rosemary. You can create your own blend using 1/4 teaspoon each of these dried herbs. Alternatively, try Herbs de Provence, Greek seasoning, or even everything bagel seasoning for a different flavor profile. Fresh herbs work too—use about three times the amount of fresh compared to dried.

Nutrition Information

Nutrient	Per Serving
Calories	85
Total Fat	7g
Saturated Fat	1g
Cholesterol	2mg
Sodium	320mg
Total Carbohydrates	5g
Dietary Fiber	2g
Sugars	3g
Protein	3g
Vitamin C	25% DV
Calcium	6% DV
Iron	4% DV

Nutrition information is approximate and based on one serving (1/4 of recipe with optional parmesan cheese)

Final Thoughts

Air fryer zucchini and mushrooms have become my go-to side dish for busy weeknights. There’s something so satisfying about watching simple vegetables transform into something this delicious with minimal effort. The crispy edges, tender centers, and savory seasoning make even non-vegetable lovers ask for seconds.

What I love most about this recipe is its flexibility. You can adjust the seasonings based on what you’re serving it with, add different vegetables to use up what’s in your fridge, and it works for virtually any dietary preference. Plus, cleanup is a breeze with the air fryer—no more scrubbing roasting pans!

I hope this recipe becomes a staple in your kitchen like it has in mine. The next time you’re wondering what to serve with dinner, remember that perfectly crispy, golden air fryer zucchini and mushrooms are just 15 minutes away. Your family will thank you, and you’ll love how easy it is!

Happy cooking, friends! Don’t forget to leave a comment below and let me know how your air fryer zucchini and mushrooms turned out. I love hearing about your cooking adventures!

Pin this recipe for later and share it with your friends who need more vegetables in their lives!