Air Fryer Zucchini Casserole (Easy & Cheesy)

Air Fryer Zucchini Casserole is the easy, cheesy side dish that turns a pile of summer squash into something everyone at the table actually fights over. Tender zucchini is folded together with Parmesan, eggs, and a handful of simple seasonings, then air-fried until the edges go golden and crisp. It comes together in about 30 minutes and works as a light main course or an easy side.

This is a recipe my mother made when my brothers and I were kids, and for years it was honestly the only way I would touch zucchini. It became one of those quiet little family staples — nothing fancy, just genuinely good — and it’s one I love passing down to my own children now. If you’ve got a garden overflowing with zucchini (we’ve all been there), this is the recipe to bookmark.

If you love easy zucchini recipes, try my Air Fryer Hasselback Zucchini, Blackstone Griddle Zucchini, or Ninja Woodfire Grilled Zucchini.

Why You’ll Love This Recipe

• Ready in about 30 minutes — minimal prep, and the air fryer does the rest.
• Crispy golden edges — the air fryer gives this casserole a finish the oven can’t match.
• Cheesy and satisfying — Parmesan melts through every bite.
• A great way to use up zucchini — perfect for peak garden season.
• Kid-friendly — even picky eaters come back for seconds (I was living proof).
• Flexible — serve it as a side or a light vegetarian main.

Ingredients You’ll Need

• Zucchini — about 3 small zucchini, chopped to make 3 cups. No need to peel.
• Onion — a small yellow or white onion, finely diced.
• Eggs — 4 large eggs, ideally at room temperature, to bind everything together.
• Bisquick or baking mix — 1 cup. Gluten-free Bisquick or Jiffy Baking Mix both work.
• Parmesan cheese — freshly grated melts and browns far better than the shaker kind.
• Vegetable oil — canola works too.
• Seasonings — dried parsley, oregano, salt, and black pepper.

How to Make Air Fryer Zucchini Casserole

Step One — Prep the vegetables. Chop the zucchini into small, even pieces until you have 3 cups. Finely dice the onion.

Step Two — Mix the batter. In a bowl, stir the salt, pepper, parsley, and oregano into the zucchini and onion. Whisk in the eggs, then add the vegetable oil and baking mix. Fold in the Parmesan and stir until everything is evenly combined.

Step Three — Fill the pan. Spoon the mixture into a greased, air-fryer-safe pan. Set your air fryer to 320°F.

Step Four — Air fry. Cook for 15 minutes. After 15 minutes, check the casserole — it should be set in the center and golden on top. If it needs a little longer, add a few minutes. Remove and let it cool slightly before slicing.

Oven Method (No Air Fryer? No Problem)

Several readers have asked how to make this without an air fryer — and the good news is it works beautifully in a conventional oven. Preheat to 350°F. Spoon the mixture into a greased 8×8 baking dish and bake for 30 to 35 minutes, until the top is golden and a knife inserted in the center comes out clean. It’s an easy way to share this with anyone who doesn’t own an air fryer (hi, sis).

Recipe Tips

• Preheat the air fryer to 320°F for the most even cook.
• Cut the zucchini evenly so every piece cooks at the same rate.
• Don’t overfill the pan — leave a little space around it so air can circulate and the edges crisp.
• Use a non-stick, air-fryer-safe pan for easy removal.
• Drain very watery zucchini. If your zucchini is especially juicy, pat the chopped pieces with a paper towel first so the casserole sets properly.

Variations

• Make it a main: stir in a cup of cooked, crumbled ground beef or Italian sausage for a heartier dish.
• Add vegetables: finely chopped bell pepper, mushrooms, or spinach all work — just chop small.
• Spice it up: a pinch of red pepper flakes, chopped jalapeño, or a dash of hot sauce adds heat.
• Swap the cheese: sharp cheddar or a Parmesan-mozzarella blend are both delicious.

What to Serve With Zucchini Casserole

This casserole pairs with just about anything. For a full meal, serve it alongside grilled chicken, steak, or roasted pork. It’s also a lovely side for fish or seafood.

To keep things vegetarian, pair it with a fresh salad or a hearty grain like quinoa or seasoned rice. Whether it’s a casual weeknight dinner or a gathering, it’s an easy addition to any spread.

Storage and Reheating

• Refrigerate: store leftovers in an airtight container for 3 to 4 days.
• Make ahead: assemble the mixture, cover, and refrigerate for up to 24 hours before cooking.
• Reheat: pop it back in the air fryer for a few minutes at 320°F until heated through and the edges re-crisp.
• Freeze: cooked casserole freezes for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use frozen zucchini? Fresh is best. Frozen zucchini releases a lot of water as it thaws, which can leave the casserole soggy. If frozen is all you have, thaw it fully and squeeze out as much liquid as possible first.

Can I make this without eggs? Yes. A flaxseed or chia “egg” works well as a binder for an egg-free version.

Can I make it ahead of time? Absolutely. Mix everything, cover, and refrigerate up to 24 hours, then cook when you’re ready.

Can I add other vegetables? Definitely — bell peppers, mushrooms, or spinach are all great. Chop them small so they cook through.

How do I store leftovers? In an airtight container in the fridge for 3 to 4 days. Reheat in the air fryer for the best texture.

Can I make it without cheese? Yes. Leave it out or use a dairy-free alternative.

How do I make it spicier? Add red pepper flakes, chopped jalapeño, or a dash of hot sauce to the mix.

More Easy Air Fryer Zucchini Recipes

Air Fryer Zucchini Pizza Bites

Air Fryer Garlic Parmesan Roasted Asparagus

Easy Air Fryer Grilled Summer Squash