Name: Air Fryer Zucchini and Mushroom Medley
Prep time: 7 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 medium zucchini, cut into ½-inch half moons; 8 oz cremini mushrooms, quartered; 2 tbsp extra virgin olive oil; 3 cloves garlic, minced; 1 tsp Italian seasoning; Zest of ½ lemon; ½ tsp salt (or to taste); ¼ tsp black pepper; Optional: fresh parsley & lemon wedges for serving

This effortless Air Fryer Zucchini and Mushroom Medley transforms simple garden vegetables into a caramelized, garlicky delight. Perfectly crisp-tender zucchini meets juicy, golden mushrooms in a light olive oil coating infused with Italian herbs, garlic, and a touch of lemon. A wholesome, low-carb side dish that’s vegan, keto-friendly, and irresistibly delicious.

Why You’ll Love This Recipe

You’ll fall head over heels for this recipe because it’s ridiculously fast (under 20 minutes total), requires almost zero prep, and delivers restaurant-quality flavor with minimal effort. The air fryer magically crisps the edges while keeping the inside tender and juicy — no soggy veggies here! It’s naturally gluten-free, vegan, low-calorie, and keto-friendly, yet feels indulgent. Cleanup is a breeze (just one bowl and the air fryer basket), and it pairs beautifully with everything from grilled chicken to pasta. Once you taste that garlicky, herby, slightly caramelized goodness, this will become your go-to “I have nothing in the fridge” lifesaver.

Yield: 4 side servings

Air Fryer Zucchini and Mushroom Medley

Crispy, golden zucchini and tender mushrooms tossed in garlic-herb oil – a healthy, flavorful air fryer side ready in 15 minutes!

Prep Time 7 minutes

Cook Time 10 minutes

Additional Time 3 minutes

Total Time 20 minutes

Ingredients

2 medium zucchini, cut into ½-inch half moons
8 oz cremini mushrooms, quartered
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1 tsp Italian seasoning
Zest of ½ lemon
½ tsp salt (or to taste)
¼ tsp black pepper
Optional: fresh parsley & lemon wedges for serving

Instructions

Hey friend! Start by preheating your air fryer to 400°F for 3 minutes — this little step makes everything crispier, promise!
While it’s warming up, grab a big bowl and slice your zucchini into beautiful half-moons about ½-inch thick. Quarter those gorgeous mushrooms too — uniform pieces = even cooking!
Toss the veggies into the bowl, drizzle with the olive oil, and give them a loving massage so every piece gets coated.
Sprinkle in the minced garlic, Italian seasoning, lemon zest, salt, and pepper. Gently toss again — smell that heavenly aroma already?
Once the air fryer beeps, carefully place the veggies in a single layer in the basket. (No crowding — let them party with room to crisp!)
Air fry at 400°F for 6 minutes — set a timer and do a little happy dance.
After 6 minutes, open the basket, give everything a gentle shake and toss with tongs. Look at those golden edges forming!
Pop them back in for another 4-6 minutes until zucchini is tender-crisp and mushrooms are beautifully browned.
Transfer to a serving bowl, sprinkle with fresh parsley, and add an extra zest of lemon or a squeeze of juice if you’re feeling fancy.
Serve immediately while they’re hot and crispy — watch everyone fight over the last pieces!

Notes

For extra crispy results, pat zucchini dry with paper towels before seasoning. Cooking time may vary slightly by air fryer model — start checking at 10 minutes total.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 53Total Fat 2gSaturated Fat 0gUnsaturated Fat 1gSodium 777mgCarbohydrates 9gFiber 3gSugar 4gProtein 3g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Cut zucchini and mushrooms into similar sizes for even cooking.
Don’t overcrowd the basket — cook in batches if needed for maximum crispiness.
Preheat the air fryer for 3 minutes for the best golden edges.
Shake the basket halfway and give a quick toss for uniform browning.
Add parmesan in the last 2 minutes if you want a cheesy version (not vegan then).
A sprinkle of red pepper flakes right after cooking adds a lovely kick.
Fresh garlic beats powder every time — mince it fine so it doesn’t burn.

Ingredients Notes

Zucchini (2 medium): Choose firm, bright green ones with no soft spots. Medium size ensures even slices that don’t turn mushy.
Cremini or baby bella mushrooms (8 oz): These have more flavor than white buttons; wipe clean with a damp towel instead of washing to avoid sogginess.
Extra virgin olive oil (2 tbsp): Acts as the flavor carrier and helps achieve crispiness; avocado oil works great too for higher heat.
Garlic (3 cloves, minced): Freshly minced gives the best punch; jarred is okay in a pinch.
Italian seasoning (1 tsp): A blend of oregano, basil, thyme, and rosemary — make your own if you’re out!
Lemon zest (from ½ lemon): Brightens everything; don’t skip this magic touch.
Salt & black pepper: Season generously — veggies love salt.
Optional finishing touch: fresh parsley and a squeeze of lemon juice.

Variations and Substitutions

Add yellow summer squash for a colorful mix.
Swap half the mushrooms for bell pepper strips or cherry tomatoes (add tomatoes in last 4 minutes).
Make it Asian-inspired: use sesame oil, soy sauce, ginger, and finish with sesame seeds.
Protein boost: toss in chickpeas or cubed tofu before cooking.
Cheese lovers: sprinkle feta, parmesan, or nutritional yeast in the last 2 minutes.
Herb fresh swap: use fresh dill, basil, or rosemary instead of dried Italian seasoning.
Low-oil version: use 1 tbsp oil + a spritz of cooking spray — still delicious!

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 350°F for 3-4 minutes to restore crispiness (microwave makes them soft). Freezing not recommended — texture suffers.