Preheat your air fryer: Set to 375°F (190°C) for 3–5 minutes. A hot basket helps the zucchini crisp faster.

Slice the zucchini: Wash and dry. Slice into 1/8–1/4 inch rounds. Thinner slices get crisper; thicker slices stay more tender. Try to keep them uniform.

Optional moisture step: For extra crisp edges, toss slices with a pinch of salt and let sit 10 minutes. Pat dry well. This step draws out water and helps avoid sogginess.

Season: Toss zucchini with oil, a generous pinch of salt, pepper, and your chosen seasonings. Use just enough oil to lightly coat—about 1 tablespoon per pound.

Arrange in the basket: Spread slices in a single layer. Slight overlap is okay, but avoid stacking. Work in batches for best results.

Air fry: Cook at 375°F (190°C) for 8–12 minutes, shaking the basket or flipping halfway. Timing depends on thickness and your air fryer model. They’re done when edges are golden and centers are tender.

Finish and serve: Taste and add a pinch more salt if needed. For the parmesan option, sprinkle a little cheese in the last 1–2 minutes so it melts and sticks. Add lemon zest or herbs right before serving.

Batch cooking tip: Keep the first batch on a rack or sheet pan to prevent steam build-up while you finish the next batch.