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Category: Side Dishes

  • Parmesan Air Fryer Zucchini

    Parmesan Air Fryer Zucchini

    If you have never cooked air fryer zucchini, then you are in for the tastiest treat! It’s perfectly seasoned with Italian seasonings and parmesan cheese and cooked to perfection! It makes the perfect side or appetizer that the whole family will enjoy!

    I love cooking vegetables in my air fryer! It gives them the most delicious, roasted texture, and the best part is the easy clean-up! Try out this air fryer “roasted” cauliflower, this delicious broccolini, or these air fryer mushrooms that are cooked to perfection!

    A whte speckled bowl filled with cooked zucchini slices.

    Air Fryer Zucchini Recipe

    At this time of year, my garden and kitchen are bursting with zucchini, and I love it! There are so many zucchini recipes out there to use! I intend on using as many as I possibly can! I especially loved this air fryer zucchini, though, because… it’s so simple and easy and delicious enough that we eat it as a quick snack at home!

    This recipe not only takes less than 15 minutes to make, but when you cook the zucchini in the air fryer, it turns out as if you roasted it in your oven! And I don’t know about you but cooking in my oven during the summer months is the LAST thing that I want to do! That’s when the air fryer comes to the rescue. This recipe is simple and easy side dish without even using my oven once.

    Ingredients You Need to Make Zucchini in the Air Fryer

    These ingredients are simple and after you have your zucchini (or pick it from your garden!) and a few spices, it’s time to put it together! Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.

    • Zucchini: Cut the medium size zucchini into ½ inch slices. You don’t have to peel it!
    • Olive Oil: This helps the seasonings to stick to the zucchini.
    • Italian Seasoning: You can use this from the store, or you can make it at home using this recipe!
    • Parmesan Cheese: I like to grate fresh parmesan from a block of cheese, but you can use pre-shredded if that makes your life easier!
    • Salt and Pepper: Add these on to enhance all of the other flavors!

    How to Make Air Fryer Zucchini

    This low carb recipe takes less than 15 minutes to whip up. And that includes cooking time! It’s a great veggie to cook and add to the side of any entree. Or, eat it like a snack like I do. It’s healthy and delicious!

    1. Toss: In a medium sized bowl add the zucchini, olive oil, Italian seasoning, parmesan cheese, salt, and pepper. Toss to coat the zucchini evenly.
    2. Cook: Lay the zucchini in a single layer in the air fryer basket. Cook at 375 degrees Fahrenheit for 5 minutes. 
    3. Shake: Shake the basket of zucchini after 5 minutes and air fry for an additional 3-5 minutes. The zucchini will be golden and crisp on the outside when done.
    4 pictures showing how to season zucchini and add it to the basket of an air fryer and cook it.

    Quick Tips

    Cooking recipes like this zucchini in the air fryer are easy but there are a few tips that will make it turn out absolutely perfect!

    • Shake the basket: On most veggie air fryer recipes, you will want to shake your food about halfway through. This allows the food to move around and all get cooked thoroughly and evenly.
    • Preheat the air fryer: Some air fryers have a preheat button, and some don’t. If yours doesn’t, turn it on to the temperature that you plan on cooking it with and turn it on for about 3-4 minutes. This will get your air fryer ready so that when you put your food in, it starts to cook immediately.
    • Don’t Overlap: You want to make sure that you aren’t filling the air fryer up with layers and layers of food. It’s better to do small batches with only one layer at the bottom. They get that delicious roasted texture this way and won’t come out soggy.
    • Liners: If you want an option for easy clean-up, they have liners for your air fryer! These are similar to parchment paper, but they fit the basket nicely and also go up the sides (like a large cupcake liner!). You won’t have to clean anything out once you are done. Just take it out and throw it away!

    Cooked zucchini bites in an air fryer basket.

    More Zucchini Recipes to Try

    If your garden is packed to the brim with zucchini’s like mine is then I’ve got a few more recipes for you to try! They range from entrees to sides to even some desserts. There is something for everyone! You can even cook them all in one day and have a deliciously themed zucchini meal form start to finish.

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    Parmesan Air Fryer Zucchini

    If you have never cooked air fryer zucchini, then you are in for the tastiest treat! It's perfectly seasoned with Italian seasonings and parmesan cheese and cooked to perfection!
    Course Appetizer
    Cuisine American
    Keyword air fryer, air fryer zucchini chips, gluten free, Healthy
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 6
    Calories 65kcal
    Author Alyssa Rivers

    Ingredients

    • 3 medium zucchini, cut in ½ inch chunks
    • 2 tablespoons olive oil
    • 1/2 teaspoon Italian seasoning
    • 2 tablespoons parmesan cheese, grated
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon pepper

    Instructions

    • In a medium-sized bowl add the zucchini, olive oil, Italian seasoning, parmesan cheese, salt, and pepper. Toss to coat the zucchini evenly.
    • Lay the zucchini in a single layer in the air fryer basket. Cook at 375 degrees Fahrenheit for 5 minutes.
    • Shake the basket of zucchini after 5 minutes and air fry for an additional 3-5 minutes. Air fry until the zucchini is cooked through and golden on the outside.

    Nutrition

    Calories: 65kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 228mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 212IU | Vitamin C: 18mg | Calcium: 39mg | Iron: 0.5mg
  • Grilled Honey Soy Mushroom Skewers

    Grilled Honey Soy Mushroom Skewers

    These vegan kabobs are the most delicious side dish that you MUST try! These grilled honey soy mushroom skewers are the perfect side dish for any entree, and you won’t be able to stop at just one!

    I absolutely love mushrooms! They soak in flavor so incredibly well, and they go with just about everything. Try out these grilled portobello burgers, these delicious stuffed mushrooms, or these creamy garlic parmesan mushrooms!

    A platter with mushroom skewers cooked and garnished.

    Grilled Honey Soy Mushroom Skewers Recipe

    I love vegetable skewer recipes! They are so delicious and easy, and these grilled honey soy mushrooms are no exception. They are soaked in the best (and I mean the best) sauce of all time! It complements the taste and texture of the mushrooms perfectly, and you will be licking the skewer clean!

    Not only do these taste insanely delicious but the perfect char marks and taste that you get from putting them on the grill is unmatched. It amplifies the delicious texture, and really, you can’t stop at just one. Try these out at your next BBQ and serve them next to some delicious grilled vegetables and some burgers. Your guests will keep coming back for more!

    Ingredients for Mushroom Skewers

    These grilled honey soy mushroom skewers are so delicious and only need a few ingredients to make them! Don’t forget to soak your skewers beforehand, so they are ready when you want to start grilling! Check out the recipe card at the bottom of the post for exact measurements.

    • Bella Mushrooms: These have a delicious and earthy, meaty taste to them.
    • Soy Sauce: This acts as the base of the sauce and brings in a tangy and savory flavor.
    • Honey: This balances out the soy sauce.
    • Olive Oil: You can also use vegetable oil or canola oil if that’s all that you have on hand.
    • Garlic Cloves: If you don’t have any fresh garlic cloves, then you can use minced garlic from a jar. ½ a teaspoon equals about 1 clove of garlic.
    • Salt and Pepper: These enhance all of the flavors in the sauce.

    How to Make Grilled Honey Soy Mushroom Skewers

    Once you have let your mushrooms marinate for 30 minutes, these mushrooms cook up in no time at all! Soon, you will soon be gobbling these mushrooms right up!

    1. Marinate: Add the mushrooms to a medium-sized bowl. In a small bowl, whisk together the soy sauce, honey, olive oil, garlic, salt, and pepper. Pour on the mushrooms and toss to coat. Let marinate for 30 minutes.
    2. Cook: Thread the mushrooms on the skewers. Then, place them onto a medium-high grill and cook for 3-5 minutes, turning once.
    4 pictures showing how to marinate mushrooms, add them to a skewers and prepare them to be cooked.

    How to Prepare Skewers for the Grill

    There is a little bit of preparation of your skewers before you put them on the grill! Wooden skewers can burn easily on the grill. To prevent this, let your skewers soak in warm water for about 30 minutes before you add your grilled honey soy mushrooms onto the skewers. I like to soak them at the same time that my mushrooms are marinating so that everything is ready for the grill at the same time.

    A close-up of grilled honey soy mushroom skewers.

    How to Store Leftovers

    If you have leftovers of these grilled honey soy mushroom skewers, you can easily store them for later! Just wrap them in some foil and store them in an airtight container. They will last about 3 days. You can warm them back up on the grill or a skillet!

    What to Serve with Grilled Mushroom Skewers

    These grilled honey soy mushroom skewers go with just about anything! Try them out with some delicous meat and a few more sides and you’ve got yourself a meal to remember. You will love these mushrooms. They are so delicious that even my kids will eat them!

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    Grilled Honey Soy Mushroom Skewers

    These vegan kabobs are the most delicious side dish that you MUST try! These grilled honey soy mushroom skewers are the perfect side dish for any entree, and you won't be able to stop at just one! 
    Course Side Dish
    Cuisine American
    Keyword grilled honey soy mushroom skewers, mushroom skewers
    Prep Time 30 minutes
    10 minutes
    Total Time 16 minutes
    Servings 6 skewers
    Calories 87kcal
    Author Alyssa Rivers

    Ingredients

    • 16 ounce bella mushrooms
    • 1/4 cup soy sauce
    • 2 Tablespoons honey
    • 2 Tablespoons olive oil
    • 3 garlic cloves minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

    Instructions

    • Add the mushrooms to a medium-sized bowl. In a small bowl, whisk together the soy sauce, honey, olive oil, garlic, salt, and pepper. Pour on the mushrooms and toss to coat. Let marinate for 30 minutes.
    • Thread the mushrooms on the skewers. Place onto a medium-high grill and cook for 3-5 minutes, turning once.

    Nutrition

    Calories: 87kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 739mg | Potassium: 370mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
  • Classic Three Bean Salad

    Classic Three Bean Salad

    A delicious blend of beans tossed in a tangy dressing, three bean salad is the perfect side to any dinner! It’s super easy to whip up and has incredible flavor in each bite.

    This three bean salad is an easy and flavorful salad you’ll love bringing to all of your potlucks this summer. A few more recipes to try out are Greek orzo salad, black bean and corn salad, and Mediterranean quinoa salad! They’re cool and refreshing but packed with amazing savory flavor!

    Top-down view of 3 bean salad in a white speckled bowl.

    Three Bean Salad Recipe

    If you’re looking for a tasty, protein-packed salad to bring to all of your summer get-togethers, look no further! This quick and easy salad uses 3 different types of beans- green, kidney, and garbanzo, all tossed in a delicious, tangy dressing. I add in chopped red onions too for crunch and a pop of flavor! It’s going to fly off the table at your next potluck.

    The delicious texture of this salad works with just about any entrée! The crunch and tangy flavor is a great contrast to meat dishes like this grilled honey barbecue chicken! As simple as this three bean salad is, it is so satisfying and delicious! It’s always a favorite at our house! You’re going to love the tangy dressing combined with soft beans and crunchy red onions!

    Ingredients You’ll Need to Make It

    The best part about this delicious salad is the fact that you only need a handful of pantry staples to throw it together! The combination of these flavors is absolutely irresistible. You can find measurements for each ingredient listed in the recipe card below.

    • Canned Beans: I used a mix of green beans, dark kidney beans, and garbanzo beans. You can also swap these out for black, pinto, or wax beans.
    • Red Onion: Adds sharp, delicious flavor and the perfect crunch!
    • Vinegar: This recipe uses a blend of white wine vinegar and apple cider vinegar! The combination is tangy and slightly fruity.
    • Sugar: This helps to balance out the acidity of the vinegar.
    • Olive Oil: Helps coat the beans in all of the delicious flavors.
    • Salt and Pepper: Add both to taste!

    How to Make Classic Three Bean Salad

    Making this three bean salad is as easy as it gets! It mixes up in minutes and is great for making ahead. I actually recommend it because this way, the flavors have more time to meld!

    1. Prepare Beans and Onion: In a colander, add the beans and rinse in cold water. Transfer to a large bowl and add the red onion.
    2. Mix Dressing Ingredients: In a small bowl whisk the vinegar, sugar, and olive oil.
    3. Combine: Add to the bowl and toss until coated. Salt and pepper to taste and serve.
    2-photo collage of salad being prepared.

    Tips and Variations

    Here are a few extra ways to customize this delicious salad! It’s so good, you’re going to want to bring it to every summer party.

    • Swap Out Dressing: A fun way to customize your salad is to use different homemade dressings! Try this lemon vinaigrette or Greek dressing next!
    • Add Herbs: Fresh herbs are the best way to add a delicious pop of flavor to your salad! Try adding a dash of Italian seasoning or chopped basil, or mint!
    • Use Other Veggies: If you find the flavor of red onion to be overpowering, try using chopped celery or red bell peppers instead!

    Storing Leftover Three Bean Salad

    This simple three bean salad is great for both storing and making ahead! It’s the perfect thing to have on hand for a quick and easy snack or dinner side. The best part about this salad? The longer it’s stored, the more infused and delicious the flavors become!

    Closeup of classic 3 bean salad.

    More Delicious Summer Salads

    Cool, crisp, and bursting with flavor, here are a few more salads to add to your dinner lineup! They’re super easy to make and loaded with healthy and delicious ingredients. You can find my full list of tasty salad recipes here!

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    Three Bean Salad

    A delicious blend of beans tossed in a tangy dressing, three bean salad is the perfect side to any dinner! It's super easy to whip up and has incredible flavor in each bite.
    Course Side Dish
    Keyword three bean salad recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 4
    Calories 375kcal
    Author Alyssa Rivers

    Ingredients

    • 1 16 ounce can green beans
    • 1 16 ounce can dark kidney beans
    • 1 16 ounce can garbanzo beans
    • 1/2 red onion diced
    • 1/3 cup white wine vinegar
    • 2 Tablepoons apple cider vinegar
    • 2 Tablespoons sugar
    • 2 Tablespoons olive oil
    • salt and pepper to taste

    Instructions

    • In a colander, add the beans and rinse in cold water. Transfer to a large bowl and add the red onion.
    • In a small bowl whisk the vinegar, sugar, and olive oil. Add to the bowl and toss until coated. Salt and pepper to taste and serve.

    Nutrition

    Calories: 375kcal | Carbohydrates: 56g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 327mg | Potassium: 893mg | Fiber: 17g | Sugar: 11g | Vitamin A: 800IU | Vitamin C: 16mg | Calcium: 118mg | Iron: 6mg
  • German Potato Salad

    German Potato Salad

    German Potato Salad

    Authentic recipe that will make your mouth water thinking about it.

    • large deep skillet
    • large pot
    • 3 cups potatoes, diced
    • 4 slices bacon
    • 1 small onion (cut into long thin slices)
    • 1/4 cup apple cider vinegar
    • 2 tablespoons water
    • 1/2 tablespoon sugar (I prefer no sugar, but this is a sweeten to your own taste. )
    • 1 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1 tablespoon chopped fresh parsley

    1. Add diced potatoes in a large pot and cover with water; bring water to a boil. Cook until potatoes are soft and you can easily pierce them with a fork, around 10 minutes. Drain and set aside to cool.

    2. As potatoes are cooking place bacon in a large skillet over medium-high heat. Fry bacon until it is browned and crisp, about 10 minutes, turn as needed. Remove bacon and place on a plate lined with paper towels. Once cooled, crumble the bacon. Leave bacon grease in the skillet.

    3. Place long thin slices of onion into the bacon grease over medium heat and cook until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.

    4. Once boiling, add potatoes and half of the crumbled bacon. Stir and cook until heated throughout.

    5. Move potato salad to a serving dish, and the rest of the crumbled bacon and sprinkle with fresh parsley.

    I was introduced to German Potato Salad in my early adult life.  I was working in Chicago and my friend invited me to have dinner at his grandmother’s house who delighted us with her German accent and cuisine.  Served with brats and peppers, and german potato salad.  I couldn’t get enough of it.  It’s hard to beat the good hearty flavors of Bavarian food washed down by hearty beer.

    I love this recipe mostly because I’ve had german potato salad for years and I imagined that it would be more difficult to have such an explosion of flavor.  On a whim, I decided to research how to make it and was blown away by its simplicity.  

    Some alterations that I have over other recipes is I prefer caramelized thin sliced onions instead of diced onions.  I’m sure it tastes the same but those tangles of onion just bring it home for me.

    Most recipes I found add a lot more sugar.  I’m not a fan of making this sweet but add more if you do.  I like the vinegar to have a little bite to it.   Less is better in my own opinion.  

    The amount of bacon grease will obviously vary so I would suggest enough a couple of large tablespoons at least.  The first couple of times I made this I went all in on the bacon and it was delicious but I’m sure, not good for the arteries.  

     

     

    Side Dish
    German
  • Air Fryer Jicama Fries

    Air Fryer Jicama Fries

    Crispy air fryer jicama fries are a surprisingly tasty and healthy alternative to fries. Enjoy seasoned low-carb fries that are both nutritious and delicious!

    I am obsessed with my air fryer! I love using my air fryer to cook all of my vegetables. Anything from corn on the cob to zucchini to even using my air fryer to cook the best tender carrots. I highly recommend that you try them all out!

    Top view of air fryer jicama cooked in an air fryer basket. A striped hand towel is next to the basket.

    What Are Jicama Fries?

    If you haven’t been properly introduced to jicama fries yet, then I am happy to be the first one to tell you about them! Jicama is a starchy root vegetable that has a similar texture to a potato. But it is even healthier, and because it’s so similar, jicama makes the best fries! You won’t be able to tell the difference. I like to cut them up and add flavorful seasonings and throw them in the air fryer, and you have yourself incredible jicama fries.

    Fries are our favorite snack or side to any burger! We love fries so much at our house and always have fries in the freezer to throw into the air fryer whenever we want. Regular French fries are a must in the air fryer, but have you tried cooking up some frozen sweet potato fries? They are insanely delicious (plus they are easy)! And you absolutely cannot forget the waffle fries. They are excellent in the air fryer too!

    Ingredients to Make Air Fryer Jicama Fries

    I love this easy air fryer recipe! The best part about it is that you don’t have to sacrifice delicious for healthy. It’s simple and easy and a nice way to change things up! Follow the recipe card below for the exact ingredient list.

    • Jicama: Just one large jicama will do! Be sure to peel and slice it into sticks.
    • Olive Oil: Olive oil will help crisp up the fries and help the seasonings stick to the fries. Avocado oil would work too!
    • Garlic Powder: The flavor of garlic should be in every recipe!
    • Smoked Paprika: Smoked paprika has a smokier flavor than regular paprika, and I am here for it!
    • Italian Seasoning: The addition of added seasonings and herbs helps flavor the jicama perfectly.
    • Grated Parmesan: The salty flavor of parmesan is delicious on fries.
    • Salt and Pepper: Season to taste with salt and pepper.

    How To Make Air Fryer Jicama Fries

    Jicama is actually really healthy, so this recipe will make everyone happy… Parents and kids included! You will want to make these for all of your keto-friendly, vegan, and gluten-free friends.

    1. Soak Jicama Sticks: In a large bowl, add the jicama and fill with water until covered.
    2. Microwave Jicama Sticks: Microwave for 10 minutes or until tender. (You can also boil them for 5 minutes on the stove.)
    3. Drain and Dry: Strain and dry the jicama.
    4. Add oil and seasonings: Add them to a bowl with olive oil, garlic, paprika, Italian seasoning, parmesan, and salt and pepper.
    5. Cook in the Air Fryer: Put them in the air fryer basket and cook at 400 degrees Fahrenheit for 5 minutes.
    6. Shake and Continue to Cook: Shake the basket and cook another 5 minutes or until crispy.
    7. Enjoy: Serve with your favorite dipping sauce or ketchup.
    First photo is sliced jicama sticks in a large clear bowl. The seasonings and spices are sprinkled on top of the jicama. The second photo is the seasoned jicama scattered in the air fryer ready to be air fried.

    Benefits Of Jicama

    These air fryer jicama fries make a classic recipe so versatile! Jicama has a great neutral flavor and delicious texture. You definitely should add more jicama to your diet and into your recipes!

    • High in Fiber: Dietary fiber helps stool move more smoothly through your digestive tract.
    • Vitamin C:  Jicama is an excellent source of Vitamin C and Vitamin E, and it acts as an antioxidant in your body.
    • Healthy: Jicama is a root vegetable that is low in calories, so it’s a great option to choose when you’re craving those french fries!
    • Gut Healthy Food: Jicama contains a type of prebiotic fiber that is good for your gut.

    Close up view of a jicama fry being dipped into dipping sauce on a dark gray plate. The dip is garnished with fresh parsley, and a blue and white checkered towel is next to the plate.

    Storing Leftovers

    These air fryer jicama fries are always gone in an instant at my house, but if you’re lucky enough to have some leftover, here’s how to keep them tasting fresh and delicious! I also added some tips on reheating your jicama fries.

    • In the Refrigerator: Once cooled, place your zucchini fries in an airtight container or Ziploc bag. They’ll keep in the fridge for up to 3 days.
    • In the Freezer: You can freeze your jicama fries after they are baked. Wait for them to cool, then freeze fries in a single layer on a parchment-paper-lined baking sheet until solid. Transfer to a zip lock bag, remove excess air and return to the freezer. They can be kept in the freezer for 1 month.
    • Reheat: Reheat leftovers in the air fryer for best results. Alternatively, you can reheat them in the oven and bake them at 400 degrees Fahrenheit.
    • Cook from Frozen:  Air fry jicama fries until hot and crispy. You can do the same in the regular oven as well, but an air fryer is your best option for the job! It helps achieve that crispy French fry texture!

    Try More Recipes In The Air Fryer

    Now that you have the air fryer out, give these recipes a try!  You will love how easy the air fryer is.  It makes dinner time both fast and delicious!  You will want to make everything in the air fryer like I do!

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    Air Fryer Jicama Fries

    Crispy air fryer jicama fries are a surprisingly tasty and healthy alternative to fries. Enjoy seasoned low-carb fries that are both nutritious and delicious!
    Course Appetizer, Side Dish
    Cuisine American
    Keyword air fryer, jicama fries, low carb
    Prep Time 10 minutes
    10 minutes
    Total Time 20 minutes
    Servings 4
    Calories 236kcal
    Author Alyssa Rivers

    Ingredients

    • 1 large jicama, peeled and sliced
    • 3 tablespoons olive oil
    • 1 teaspoon garlic
    • 1/2 teaspoon smoked paprika
    • 1 teaspoon Italian seasoning
    • 1/4 cup grated parmesan
    • Salt and pepper to taste

    Instructions

    • In a large bowl add the jicama and fill with water until covered.
    • Microwave for 10 minutes or until tender. (You can also boil them for 5 minutes on the stove.)
    • Strain and dry the jicama.
    • Add them to a bowl with the olive oil, garlic, paprika, Italian seasoning, parmesan, and salt and pepper.
    • Put them in the air fryer basket and cook at 400 degrees Fahrenheit for 5 minutes.
    • Shake the basket and cook another 5 minutes or until crispy.
    • Serve with your favorite dipping sauce or ketchup.

    Nutrition

    Calories: 236kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 122mg | Potassium: 477mg | Fiber: 15g | Sugar: 5g | Vitamin A: 249IU | Vitamin C: 61mg | Calcium: 101mg | Iron: 2mg
  • Cheesy Zucchini Rice

    Cheesy Zucchini Rice

    This cheesy zucchini rice is ooey gooey and a divine comfort food that makes the best side to any meal. It is so cheesy and delicious, and the best part is that it has a vegetable in it that my kids will actually eat!

    If you are wondering what to serve this with then I have got you covered! Serve this delicious side dish with things like this pork schnitzel, these yummy garlic ranch chicken skewers, or this honey butter-baked chicken. It goes with every meal!

    A pan with cheesy zucchini rice with a wooden spoon.

    Cheesy Zucchini Rice

    I love zucchini season. Not only do the best recipes come from it, but I love that I have an overabundance in my backyard. And I especially love being able to sneak it into different recipes so that my kids will eat it. We usually have rice for a side. So why not make it amazing by adding cheese and zucchini!?

    We have now made this recipe 3 times since. I am telling you that it is one of the best sides that we have ever had! Everyone gobbled this down and even asked for seconds! You have got to put this on the must-make zucchini recipe list. Everything about this is incredible. From the cheese loaded inside to the zucchini hidden throughout, the flavor is out of this world! It ends up being the star of the dinner table.

    Cheesy Zucchini Rice Ingredients

    This recipe is so simple and easy! In fact, you probably already have most of these ingredients at home to make this quick side dish. Check out the recipe card at the bottom of the post for exact ingredient measurements.

    • Chicken Broth: I like the flavor of chicken broth, but you can substitute vegetable broth or beef broth. It will be a slightly different flavor but still amazing!
    • Rice: I use long-grain white rice to go with the zucchini!
    • Butter: The butter adds richness to the dish.
    • Shredded Zucchini: You will end up needing about 2 cups of grated zucchini. This equals out to be about 2 medium-sized zucchini.
    • Sharp Cheddar Cheese: I like to use freshly grated cheese from the block. Then you get the best taste and texture.
    • Salt and Black Pepper: These will enhance all of the flavors in the recipe.

    How to Make Cheesy Zucchini Rice

    You will be amazed at how simple this recipe is! It’s such a great way to add a veggie to a side dish and make it hearty, flavorful, and filling all at the same time!

    1. Cook Rice: In a medium saucepan, add the chicken broth and bring to a boil. Then, stir in the rice, cover, and reduce the heat to low. Cook it for about 20 min until the liquid is gone.
    2. Stir: Remove from heat and add butter, zucchini, and cheese. Stir and let stand for about 5 min. Add Salt and Pepper to taste.
    The top view of a pan filled with cooked cheesy zucchini rice and a wooden spoon.

    Variations and Substitutions

    Here are a few tips for making this cheesy zucchini rice casserole work perfectly for you and your family! I love that this side dish goes with just about every meal, so we make this a lot!

    • Rice: You can use different rice, such as jasmine or even brown rice or minute rice. Adjust your cooking times and adjust the broth according to your rice cook times and ratios.
    • Hide: This is a great way to hide veggies! If your kids are scared to see the green, then you can peel the zucchini before you shred it. This will blend in a little bit better.
    • Add-ins: If you want even more flavor, then you can add spices to this recipe to your liking. I would start with some garlic, chili powder, paprika, basil, and maybe even oregano. The possibilities are endless!
    • Cheese: I like the cheddar cheese, but that’s totally a personal preference. You can trade out the type of cheese for one you’d prefer. I also think that parmesan cheese is delicious!

    A close up of rice being served on a wooden spoon.

    How to Store Leftovers

    If you are lucky enough to have leftovers of this cheesy zucchini rice, then you will be happy to hear that it’s super easy to store and also tastes fantastic the next day!

    • In the Fridge: Store your leftovers in an airtight container in the fridge for 3-4 days. Leftovers will accumulate a bit more water as the zucchini softens and you recook it.

    More Delicious Zucchini Recipes

    I know that once your garden is overflowing with zucchini that once recipe to cook them all is not enough! Here are a few more of my very favorite zucchini recipes that your entire family will go crazy over!

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    Cheesy Zucchini Rice

    This cheesy zucchini rice is ooey gooey and a divine comfort food that makes the best side to any meal. It is so cheesy and delicious, and the best part is that it has a vegetable in it that my kids will actually eat! 
    Course Side Dish
    Cuisine American
    Keyword cheesy zucchini rice, rice, rice recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 6 Servings
    Calories 237kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups chicken broth
    • 1 cup white rice long-grain
    • 2 Tbs butter
    • 2 zucchini medium, grated (about 2 cups)
    • 1 cup sharp cheddar shredded
    • salt and pepper to taste

    Instructions

    • In a medium saucepan, add the chicken broth and bring to a boil. Stir in the rice, cover and reduce heat to low and cook for about 20 minutes or until liquid is absorbed.
    • Remove from heat and add the butter, zucchini, and cheese. Stir and let stand for about 5 minutes. Salt and Pepper to taste.

    Video

    Notes

    Originally Posted on August 10, 2015

    Updated on July 28, 2022

    Nutrition

    Calories: 237kcal | Carbohydrates: 27g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 444mg | Potassium: 287mg | Fiber: 1g | Sugar: 2g | Vitamin A: 436IU | Vitamin C: 17mg | Calcium: 160mg | Iron: 1mg

     

  • Baked Jicama Fries

    Baked Jicama Fries

    These delicious baked jicama fries are a low-carb alternative to French fries and are coated with savory seasonings! They’re oven-roasted for that perfect crispy, golden brown outer layer. You’re going to love them!

    I’m all about homemade fries. They’re just so good! If you’re looking for more healthy alternatives to French fries, try these zucchini fries, avocado fries, and sweet potato fries!

    Top-down view of jicama fries served with fry sauce.

    Oven-Baked Jicama Fries Recipe

    If you’ve never tried them before, jicamas are a Mexican yam that resemble a beet but have flesh similar to a potato. The taste of jicamas is mild and sweet and perfect for seasoning with all of your favorite flavors! But the best selling point, in my opinion, is the fact that this versatile root is super low in carbs and sugars, making it a healthier choice for things like fries! Prepare to be a fan!

    These jicama fries are insanely delicious. They are seasoned with paprika, garlic, and shredded parmesan for flavor you’ll LOVE! Jicama fries are cheesy and savory with the best hint of warm spice. One bite of these and you’ll be hooked! Combined with the amazing golden outside they get, this is a perfect health-conscious (and keto-friendly!) snack to have without sacrificing flavor and texture!

    Ingredients You’ll Need

    As long as you’ve got jicamas, the rest of the ingredients are likely in your pantry right now! It only takes a few simple ingredients to make these delicious, crispy fries. Measurements for each of these ingredients can be found in the recipe card at the end of the post.

    • Jicamas: You can find these next to other root vegetables at the grocery store. You’ll want them to be peeled and sliced before you start seasoning them.
    • Olive Oil: Helps the seasonings stick and the outsides of the fries become nice and crispy. Melted butter works too!
    • Grated Parmesan: Everything is better with parmesan! It adds the best cheesy flavor to these baked jicama fries. Try grating your own parmesan for the best flavor!
    • Seasonings: I used a blend of minced garlic, smoked paprika, Italian seasoning, and salt and pepper. You can adjust the amount you add to your liking!

    How to Make Baked Jicama Fries

    It only takes a few simple steps to make these healthy jicama fries! They work great as an appetizer or quick and easy snack.

    1. Preheat Oven: Preheat oven to 425 degrees F.
    2. Add Jicama Slices to a Bowl: In a large bowl add the jicama and fill with water until covered.
    3. Blanch: Microwave for 10 minutes or until tender. (You can also boil them for 5 minutes on the stove.)
    4. Dry: Strain and dry the jicama.
    5. Season: Add them to a bowl with the olive oil, garlic, paprika, Italian seasoning, parmesan, and salt and pepper.
    6. Bake: Place on a baking sheet with parchment and bake for 25-30 minutes or until crispy.
    7. Serve: Serve with fry sauce or ketchup
    2-photo collage of raw jicama slices being seasoned and added to a baking sheet.

    Tips for Making the Best Jicama Fries

    This delicious fry alternative is one of my favorites. Here are a few extra ways to make sure your batch turns out perfectly!

    • Blanch: Be sure to blanch your jicama slices before you bake them! This will make the insides of your fries nice and tender. I like to blanch my fries in the microwave. It’s hands-off and gives me time to prepare the seasoning!
    • More Seasonings: These baked jicama fries are great for customizing. If you want a little more spice, try adding a pinch of cayenne pepper to your seasoning mix! Cajun and lemon pepper seasonings are also great for switching things up!

    Delicious Dips

    You’ve got to have some delicious dips to serve your jicama fries with! They add an extra boost of flavor and are so creamy and delicious! These are a few of my family’s favorite dips that we always have when homemade fries are around! I know you will love them as much as we do. You can find my full list of sauces and dips here.

    Top-down view of baked jicama fries on a baking sheet.

    Storing Leftover Fries

    These yummy fries never last long at our house, but you can store and enjoy them later if you have leftovers!

    • In the Refrigerator: In an airtight container, your jicama fries will last for up to 4 days.

    Note: I always like to crisp up my fries a little when they’ve been refrigerated for a few days. I recommend popping them in the oven on a baking sheet for about 10 minutes at 400 degrees F.

    Closeup of jicama fries, served with dipping sauce in a gray bowl.

    More Tasty Fry Recipes

    If you’re a fry-lover like me, these recipes are for you! They’re super quick and easy to make but are perfectly crispy, golden and tender- everything a fry should be!

    Print

    Baked Jicama Fries

    These delicious baked jicama fries are a low-carb alternative to French fries and are coated with savory seasonings! They're oven-roasted for that perfect crispy, golden brown outer layer. 
    Course Appetizer
    Keyword jicama fries, jicama fries recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4
    Calories 275kcal
    Author Alyssa Rivers

    Ingredients

    • 2-3 large jicamas peeled and sliced
    • 1/4 cup olive oil
    • 1/4 cup grated parmesan
    • 1 teaspoon garlic
    • 1 teaspoon smoked paprika
    • 1 teaspoon Italian seasoning
    • Salt and pepper to taste

    Instructions

    • Preheat oven to 425 degrees F.
    • In a large bowl add the jicama and fill with water until covered.
    • Microwave for 10 minutes or until tender. (You can also boil them for 5 minutes on the stove.)
    • Strain and dry the jicama.
    • Add them to a bowl with the olive oil, garlic, paprika, Italian seasoning, parmesan, and salt and pepper.
    • Place on a baking sheet with parchment and bake for 25-30 minutes or until crispy.
    • Serve with fry sauce or ketchup.

    Nutrition

    Calories: 275kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 123mg | Potassium: 527mg | Fiber: 17g | Sugar: 6g | Vitamin A: 378IU | Vitamin C: 67mg | Calcium: 105mg | Iron: 2mg
  • Greek Orzo Salad

    Greek Orzo Salad

    If you are looking for a delicious salad full of flavor and packed with different textures, then this Greek orzo salad is for you! Vegetables and arugula drizzled with a lemon vinaigrette combine to make the most delicious and refreshing taste!

    Salads are delicious at any time of year, for any occasion, and there are enough recipes out there that there is something for everyone! Try out a few more of my favorites! I love this bacon ranch pasta salad, this delicious broccoli apple salad, or this fantastic antipasto salad.

    The top view of a bowl of Greek orzo salad.

    Greek Orzo Salad Recipe

    This Greek orzo pasta salad recipe is a hit at our house. They love the colors and the flavors that are packed into this dish. In fact, we love orzo so much that we made this Italian Orzo and Sausage Skillet right after! They loved the taste and texture of it! Usually, I have a harder time getting my kids excited about any salad recipe but not this one!

    Not only is this salad delicious, but my favorite part is that it’s SO fresh tasting. The vegetables complement each other, but then you add that homemade lemon vinaigrette, and it takes this salad up a notch! It adds a bold flavor and fresh taste. This salad goes with just about every meal and will be a hit with all your guests!

    Ingredients in Greek Orzo Salad

    The veggie ingredients in this salad are healthy and combine to make a delicious overall flavor. All of the exact ingredients are on the recipe card at the bottom of the post.

    • Orzo Pasta: You can cook up your pasta while you are cutting up all of your vegetables. I always cook my pasta at al dente for the perfect texture.
    • Cherry Tomatoes: I like to slice my cherry tomatoes in half, so they are easier to eat. You can also use grape tomatoes instead.
    • English Cucumber: I didn’t peel my cucumber, but you can if you prefer.
    • Kalamata Olives: You can also use black olives, but I love the color and taste of the kalamata olives.
    • Medium Red Onion: Dice up the red onion so that you don’t have large pieces in the salad.
    • Feta Cheese: I LOVE feta cheese, which adds a delicious texture to this salad.
    • Baby Arugula: I like to combine pasta and greens into a salad.
    • Fresh Dill and Parsley: Finely chop the dill and parsley to blend well in the salad.
    • Lemon Vinaigrette: You can buy this at the store, but I love making it at home using this recipe!

    Let’s Make a Salad!

    This Greek orzo salad takes less than 20 minutes from start to finish. It’s easy and delicious… What more can you ask for? I know that you will love it!

    1. Combine: In a large bowl, add the cooked pasta, tomatoes, cucumbers, olives, red onion, crumbled feta, arugula, dill, and parsley.
    2. Add Dressing: Pour all of the prepared lemon vinaigrette over the salad and lightly toss to coat the ingredients.
    3. Serve: Serve and enjoy!
    3 pictures showing the salad ingredients and then combining them into a bowl and pouring on the dressing.

    Variations

    This Greek orzo salad is so simple and versatile. I’ve made it in many different ways, depending on what ingredients I have in my house! Here are a few ideas on some things that you can add to switch things up.

    • Dressing: Another dressing that I like to use is Greek Salad Dressing! It adds in a totally different flavor but is also delicious!
    • Chickpeas: Try adding chickpeas as an additional ingredient. You can easily cook them up in the air fryer with this recipe and then toss them in!
    • Herbs: Try adding in some fresh mint or fresh basil instead of dill and parsley. It gives it a whole new (and equally delicious) flavor.

    The top view of a serving size bowl filled with salad and a spoon.

    Can You Make Greek Orzo Salad Ahead of Time?

    Yes! You can totally make it ahead of time. I actually love making this the day before I have a get-together, and then I can just grab it and go when I am ready! I would wait and add the fresh herbs and dressing until just before serving. Then it won’t get too soggy.

    A close up of a bowl of Greek orzo salad with a wooden spoon.

    More Delicious Greek Recipes

    I love Greek recipes with all of the colorful and flavordul ingredients. There are so many different ones out there that you could eat only my Greek recipes for a week! try a few more, I’m sure that at least one of them will become your favorite!

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    Greek Orzo Salad

    Course Salad, Side Dish
    Cuisine American, Greek
    Keyword Greek Orzo Salad, orzo salad recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 6
    Calories 122kcal
    Author Alyssa Rivers

    Ingredients

    Salad

    • 10 ounces Orzo Pasta, (about 3 cups cooked)
    • ½ cup Cherry Tomatoes, sliced in half
    • 1 cup English Cucumber, diced
    • 1/2 cup Kalamata Olives, sliced in half
    • 3 Tablespoons Red Onion, diced
    • 1/3 cup Feta Cheese, crumbled
    • 2 cups Baby Arugula
    • 2 tbsp Fresh Dill, chopped
    • 2 Tablespoons Fresh Parsley, chopped
    • Lemon Vinaigrette

    Instructions

    • In a large bowl, add the cooked pasta, tomatoes, cucumbers, olives, red onion, crumbled feta, arugula, dill, and parsley.
    • Pour all of the prepared lemon vinaigrette over the salad and lightly toss to coat the ingredients.
    • Serve and enjoy!

    Nutrition

    Calories: 122kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 276mg | Potassium: 124mg | Fiber: 2g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 1mg
  • Peach Burrata Salad

    Peach Burrata Salad

    This peach burrata salad is the salad you never knew you would dream about it! Sweet ripe peaches paired with fresh creamy burrata are drizzled with balsamic glaze to marry the unique flavors altogether.

    Peaches are always the star of the show in a recipe! Everyone loves peach season at our house, and you better believe I make ALL the peach recipes. Peach scones for breakfast, our favorite peach smoothie for an afternoon snack, and these mini peach cobblers for dessert.

    Top view photo of peach burrata salad on a gray platter. Black and gold serving spoons are lifting up the salad. Sliced peaches and crostini garnished on the side.

    What Is Peach Burrata Salad?

    Fresh sliced peaches and creamy burrata cheese go together? I am here to tell you they absolutely do! Layering those delicious peaches on a bed of greens is what categorizes this as a salad. Enjoy the burst of flavor in this peach burrata salad with the balsamic drizzle, the torn basil, and then a side of crostini. Toppings and garnishes always take salads to the next level!

    The BEST way to eat a salad is with the addition of fruit. My all-time favorite salad is this creamy grape salad that you must try! I love the addition of strawberries in this spinach salad. And for a heartier salad full of meat and fruit, you’re going to want to make this salad. I promise you that all of these salads are irresistible!

    Peach Burrata Salad Ingredients?

    I love that the ingredients for this peach burrata salad are fresh! The flavors of this salad will have your tastebuds happy as they can be. I appreciate that it doesn’t require any cooking, and I can just grab what I need at the store or in my garden.

    • Spring Lettuce Mix: I love the colors and texture of the spring lettuce mix! Because I love to switch things up, feel free to use any lettuce, spinach, or arugula if you prefer.
    • Peaches: Sweet peaches are certainly the best fruit on earth! Make sure they are ripe and perfectly tender.
    • Burrata Cheese: Fresh burrata cheese can be found in a container in the cheese section of most stores. I absolutely love adding this in because Burrata cheese is my favorite!
    • Balsamic Glaze: Balsamic glaze is the best compliment to sweet fruit. The taste of balsamic glaze on this summer salad is incredible!
    • Basil Leaves: Fresh basil leaves are a must! It adds incredible flavor to this salad.
    • Crostini: A crostini on the side makes this salad complete!

    How To Make Peach Burrata Salad

    Making this peach burrata salad is a breeze! This salad takes a few minutes to toss together. It is an impressive salad or side dish to bring to any event or potluck. Everyone will be asking who brought it!

    1. Wash Lettuce and Peaches: Prepare the salad ingredients by washing the greens and then the peaches.
    2. Slice the Peaches: Cut the peaches down the middle and remove the pits. Slice the peaches and set them aside. Because I like a little extra fiber, I leave the peaches with the skin on. Peeling the peaches is a personal preference.
    3. Assemble Salad: To assemble the salad, layer the greens on a platter. Then, top the greens evenly with the prepared peach slices.
    4. Add Burrata Cheese: Pull the burrata cheese apart into pieces and layer them on top of the salad.
    5. Drizzle Balsamic Glaze: Drizzle the salad with balsamic glaze. Don’t leave this out!
    6. Garnish and Serve: Garnish with fresh basil leaves and then you can serve it with a side of crostini. Enjoy!
    Close up view of peach burrata salad. Gold and black serving spoons are set in the salad. Balsamic glaze drizzled on top and garnished with crostini and fresh basil.

    Variations

    This peach burrata salad is an incredible summer salad on its own! Sometimes I like to take the flavors to the next level and go all out! Here are some variations of this salad that are always a hit.

    • Protein: Add some grilled chicken or salty prosciutto to make this salad a full meal. My husband always requests meat, so I love adding that in too!
    • Vegetable Variations: Because I love adding in veggies whenever I can, the addition of tomatoes would be lovely in this salad. Sliced red onion would also be delicious on top.
    • More Fruit: Blueberries and strawberries are a great addition to the peaches!
    • Nuts: Sprinkle on some extra crunch and texture with the addition of pistachios, pine nuts, or any nut you desire!
    • Drizzle Options: Extra Virgin olive oil, honey, lemon juice, or a delicious vinaigrette would also be delicious drizzled on top of this salad!
    • Grill the Peaches: Try grilling the peaches for more of a caramelized peach flavor. Because it’s pretty to serve with grill marks, and it tastes incredible!

    Top view photo of peach burrata salad on a gray platter. Balsamic glaze and basil garnished on top. Sliced peaches and crostini garnished on the side. One whole and halved peach next to the platter.

    Storing Tips

    Peach burrata salad is always best served fresh and right away! Whenever you work with fresh fruit and vegetables, it needs to be enjoyed before the fruit browns and the veggies wilt. Here are some tips if you want to keep the ingredients to make it throughout the week.

    Storing Peaches: Generally, peaches will last for 3-4 days on the counter. If you have ripe peaches that you want to save for more peach burrata salad later, store them in the refrigerator. You want to store it in the fridge because the cool temperature slows down ripening. It also prevents the peaches from quickly spoiling.

    **Do Not Assemble If Storing** Leftover ingredients to make this salad later should be stored separately. The assembly of the salad should only take place if you are about to enjoy it! Keep the lettuce and burrata stored in sealed containers in the fridge. When you’re ready for more salad, follow the directions on the recipe card.

    More Fruit Dessert Ideas

    Summertime means an abundance of fruit everywhere!  I love the sweet fresh flavors of a fruit dessert in the summer.  Here are some of my favorite fruit desserts you need to bring to your next potluck!

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    Peach Burrata Salad

    This peach burrata salad is the salad you never knew you would dream about it! Sweet ripe peaches paired with fresh creamy burrata are drizzled with balsamic glaze to marry the unique flavors all together. 
    Course Salad, Side Dish
    Cuisine American
    Keyword 5 minute, easy, peach burrata salad
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 4
    Calories 178kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups spring lettuce mix (spinach or arugula)
    • 2-3 fresh peaches, sliced
    • 8 oz burrata cheese, pulled apart and scattered
    • balsamic glaze
    • basil leaves for garnish
    • crostini for serving

    Instructions

    • Prepare the salad ingredients by washing the greens and peaches.
    • Cut the peaches down the middle and remove the pits. Slice the peaches and set them aside. Peeling the peaches is a personal preference. I like the extra fiber!
    • To assemble the salad, layer the greens on a platter. Top the greens evenly with the prepared peach slices.
    • Pull the burrata cheese apart into pieces and layer them on top of the salad.
    • Drizzle the salad with balsamic glaze. You can leave this out if you prefer but it is DELICIOUS!
    • Garnish with fresh basil leaves and serve with a side of crostini. Enjoy!

    Nutrition

    Serving: 1cup | Calories: 178kcal | Carbohydrates: 9g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 40mg | Sodium: 13mg | Potassium: 142mg | Fiber: 2g | Sugar: 7g | Vitamin A: 822IU | Vitamin C: 4mg | Calcium: 310mg | Iron: 0.4mg
  • Air Fryer Zucchini Fries

    Air Fryer Zucchini Fries

    Air fryer zucchini fries are a low-carb, keto-friendly snack that’s ready in minutes! Crispy and cheesy on the outside, tender on the inside, this is the best way to use up your leftover summer zucchini.

    The thing I love most about zucchini is the fact that it can be utilized in so many different ways. Try it grilled, in a casserole, or even in cake! For all of my fellow zucchini lovers out there, I have a full list of amazing zucchini recipes waiting for you here.

    Air-fried zucchini fries served with marinara sauce on a gray plate.

    The Easiest Air Fryer Zucchini Fries

    You probably know by now that I love my air fryer, and more importantly, all of the delicious appetizers you can make with it. Although I love how easy it is to throw a batch of french fries in the air fryer, it’s not the best for my diet! With these air fryer zucchini fries, you get all of that crispy goodness you crave without the carbs! Plus, it’s a great way to use up leftover zucchini from your garden! We always have more zucchini than we know what to do with at my house, and this is such a delicious way to utilize it.

    To make your delicious batch of zucchini fries, all you need to do is prepare a simple batter made of eggs and Panko bread crumbs, then it’s off to the air fryer for it to work its magic. I can’t believe how golden and crispy these turn out without being deep-fried! Who knew eating healthy could be so insanely delicious? Serve your zucchini fries with your favorite dips (I used marinara!) and you have the perfect summer snack on your hands.

    Ingredients You’ll Need

    The great part about this recipe is that you probably have all of these ingredients in your pantry right now! Aren’t simple recipes the best? These zucchini fries are perfect for those times when the kids want a snack but you don’t want to make a trip to the grocery store. Speaking from experience!

    • Zucchini: I used small zucchini here since they’re less watery and have fewer seeds.
    • Panko Crumbs: Give these fries the most delightful crunch!
    • Parmesan Cheese: Adds delicious flavor and helps the outside of each fry become nice and crispy.
    • Italian Seasoning: Gives the breading a tasty pop of flavor. You can buy this premade or make your own blend of herbs at home!
    • Garlic Powder: Adds the perfect savory flavor to your air fryer zucchini fries.
    • Salt: Enhances overall flavor.
    • Flour: I used all-purpose flour, but if you want something more keto-friendly, opt for almond flour.
    • Eggs: Help the breadcrumbs stick to the zucchini.
    • Water: Added to the egg mixture to thin it out.
    3-photo collage of zucchini being cut into fry-sized pieces.

    How to Make Zucchini Fries in the Air Fryer

    This air fryer zucchini fries recipe is quick and easy! It just takes a few simple steps of battering, then all you have to do is toss them in your air fryer. You don’t have to deal with the hassle (or mess!) of frying in oil!

    1. Cut Zucchini: Slice the zucchini into sticks.
    2. Coat With Flour: Add the flour to a bag with the zucchini and shake it to coat them.
    3. Bread Crumb Mixture: In a medium bowl, stir together the Panko, parmesan, Italian seasoning, garlic powder, and salt.
    4. Whisk Eggs: Add the eggs and water to a small bowl and whisk them together.
    5. Coat With Batter: Remove the zucchini from the bag and dip them in the egg mixture then into the Panko.
    6. Prep Air Fryer Basket: Spray the air fryer basket with olive oil then add zucchini.
    7. Air-Fry: Spray the zucchini with olive oil and cook at 350 degrees F for 7-12 minutes or until golden and crispy.
    8. Serve: Serve warm with marinara or ranch.

    Can I Make Zucchini Fries in the Oven Instead?

    No air fryer? No problem! Zucchini fries can also be cooked in the oven! You can find my full recipe here. I recommend this method if you’re making a large batch of zucchini fries so you don’t overcrowd your air fryer.

    4-photo collage of zucchini pieces being battered.

    Tips for Making Zucchini Fries in the Air Fryer

    To ensure that your zucchini fries end up golden, crispy, and beautifully tender, here are a few simple tips and tricks to keep in mind.

    • Avoiding Soggy Fries: Zucchini has a very high water content naturally. For crispier fries, pat your pieces of zucchini dry with paper towels before breading them.
    • Don’t Overcrowd Air Fryer Basket: This tip is the key to crispy zucchini fries! Your zucchini fries need plenty of airflow in order to cook through properly. Make sure there’s space in between each fry and there’s no overlap. Similarly, only cook a single layer at a time.
    • Sauces and Dips: Marinara and ranch are always a good idea, but some other tasty dips to try with your zucchini fries are garlic aioli, whipped feta, and alfredo sauce!

    Cooked zucchini fries in the bottom of an air fryer basket.

    Storing Leftovers

    These air fryer zucchini fries are always gone in an instant at my house, but if you’re lucky enough to have some leftover, here’s how to keep them tasting fresh and delicious!

    • In the Refrigerator: Once cooled, place your zucchini fries in an airtight container or Ziploc bag. They’ll keep in the fridge for up to 3 days.
    • In the Freezer: You can freeze your zucchini fries after they are baked. Wait for them to cool, then place them in an airtight container or Ziploc bag. They can be kept in the freezer for 1 month.

    Dipping a zucchini fry into marinara sauce.

    More Delicious Zucchini Recipes

    These are a few more fun and delicious ways to use up the rest of your zucchini crop! They’re all low-carb but so flavorful and satisfying! Your family is going to love them!

    Print

    Air Fryer Zucchini Fries

    Air fryer zucchini fries are a low-carb, keto-friendly snack that's ready in minutes! Crispy and cheesy on the outside, tender on the inside, this is the best way to use up your leftover summer zucchini.
    Course Appetizer, Side Dish, Snack
    Keyword air fryer zucchini fries
    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes
    Servings 4
    Calories 209kcal
    Author Alyssa Rivers

    Ingredients

    • 3 small zucchini or 2 large
    • 1 cup panko crumbs
    • 1/2 cup grated parmesan cheese
    • 2 Tbsp Italian Seasoning
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 cup flour
    • 2 eggs
    • 1 tablespoon water

    Instructions

    • Slice the zucchini into sticks.
    • Add the flour to a bag with the zucchini and shake it to coat them.
    • In a medium bowl stir together the Panko, parmesan, Italian seasoning, garlic powder, and salt.
    • Add the eggs and water to a small bowl and whisk them together.
    • Remove the zucchini from the bag and dip them in the egg mixture then into the Panko.
    • Spray the air fryer basket with olive oil then place in zucchini in.
    • Spray the zucchini with olive oil and bake at 350 degrees F for 7-12 minutes or until golden and crispy.
    • Serve warm with marinara or ranch.

    Nutrition

    Calories: 209kcal | Carbohydrates: 27g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 652mg | Potassium: 143mg | Fiber: 2g | Sugar: 1g | Vitamin A: 273IU | Vitamin C: 0.3mg | Calcium: 194mg | Iron: 3mg