Air Fryer Zucchini Egg Bake

Name: Air Fryer Zucchini Egg Bake
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 3 servings
Ingredients: 1 medium zucchini, thinly sliced; 3 large eggs; 60 g Parmesan, grated; 2 tbsp parsley, chopped; Salt and freshly ground black pepper, to taste; Cooking spray or a little oil

Zucchini, eggs and Parmesan bake into a tender, savoury dish with golden edges and a fresh parsley finish. It uses only a handful of familiar ingredients, cooks quickly in the air fryer, and makes a satisfying breakfast or light meatless lunch.

What you'll need.

1 medium zucchini, thinly sliced
3 large eggs
60 g Parmesan, grated
2 tbsp parsley, chopped
Salt and freshly ground black pepper, to taste
Cooking spray or a little oil

How to make it.

Lightly oil a shallow air-fryer-safe dish and arrange the sliced zucchini inside.
Sprinkle with half of the Parmesan and air fry at 180°C (350°F) for 5 minutes.
Beat the eggs with salt, pepper, the remaining Parmesan and half of the parsley.
Pour the egg mixture over the softened zucchini.
Air fry at 180°C (350°F) for 10 minutes, until set and golden, then finish with the remaining parsley.

My tips.

Slice the zucchini thinly and evenly so it softens before the eggs are added. For a richer variation, add crumbled feta or a few halved cherry tomatoes.

Good to know.

Can I make the egg bake ahead?
Yes. Refrigerate it for up to two days and reheat gently in the air fryer or microwave.

Can I use another cheese?
Cheddar, Gouda, or feta can replace the Parmesan, although the flavour and texture will change.

What should I serve with it?
Whole-grain toast and a simple tomato salad make an easy, balanced meal.

Prep 8 min · Cook 15 min · Total 23 min · Serves 3

Nutrition.

~220 kcal · Protein 14 g · Fat 15 g · Carbs 7 g (approximate, calculated automatically)

Creamy Mushroom Oven-Baked Pork Loin

Air Fryer Corn Ham and Cheese Tortilla

Juicy Skillet Chicken with Avocado Broccoli Salad

Avocado Broccoli Cucumber Salad with Pistachio Yogurt