One of our most popular dishes, with over 30,000 saves, is undoubtedly the zucchini slice. Yes, you heard right, over 30,000 saves! This fact came to light while researching our most popular recipes and thinking about what I could adapt to cook in an air fryer.
Growing up, I remember when this dish was very popular in lunch boxes and even at a few barbecues. Its easy and simple method is reminiscent of a crustless quiche or “impossible quiche” because of the flour and egg batter that binds the ingredients together without a dough. Grated zucchini naturally adds moisture, eliminating the need for additional liquids like cream or milk. Its ease of preparation is clearly what has contributed to the great popularity of this slice.
💡Tip: Squeeze the zucchini
Squeeze as much excess liquid from the grated zucchini as possible. This step helps prevent your slice from collapsing.
How I Created the Perfect Air Fryer Zucchini Slices Recipe
Cooking a slice of zucchini in the air fryer presented an unexpected challenge during initial testing. The first step was finding a suitable baking dish: a small ceramic ovenproof dish fit perfectly in my 7.3 quart air fryer basket. Alternatively, a small, tightly sealed square cake or loaf pan would also work. However, metal pans conduct more heat outside, which can result in a slice with browner edges and a slightly drier overall texture.
I first tried using the batter from our original recipe in the air fryer, but the quantity was way too much for the air fryer container; I needed at least half, if not less, of the required mixture. Then, while looking for the perfect ratio, I first realized that I had used too many eggs, which was causing excessive rise, creating a little volcano effect in the center. So I reduced both the eggs and the flour, to finally get the perfect texture: still light, but sufficiently set.
The benefit of creating a smaller zucchini slice is that if you’re like me and always have a zucchini left in the base of the crisper, it now has a purpose. It’s the perfect solution offering a smaller scale alternative to your usual baked zucchini slice when you don’t need a large quantity.
You can store this zucchini slice in an airtight container in the refrigerator for up to 4 days.
What I put in my air fryer zucchini slices recipe: key ingredients
- Eggs: these play a vital role in binding and setting all the ingredients together.
- Flour: To keep the zucchini slice from looking too pancake-like, we use self-rising flour which creates a light texture and not too dense.
- Zucchini: the star of the show. As I mentioned in the tip above, it’s important to squeeze out as much excess liquid from the grated zucchini as possible. A little is good, but not too much because you don’t want your slice to fall apart.
- Onion: Although we use a brown onion for this recipe, you can certainly substitute it with a red onion if that’s what you have on hand.
- Bacon: this adds additional smoky and salty flavors to your slice of zucchini. If you don’t have bacon, you can use ham.
- Cheddar: Grated cheddar cheese adds a touch of flavor to your slice. I like my slice very cheesy, so I made sure we had plenty of that in this recipe. You can use a vintage cheddar for a different flavor profile, if you prefer.
- Vegetable oil: this clever ingredient ensures your slice doesn’t dry out quickly and will have a deliciously chewy texture.
For more easy dinner ideas, check out our collection of air fryer dinner recipes.
Recipe, images and notes from Food Director Michelle Southan.
