Preheat the air fryer to 400°F or 200°C for 3 minutes.In the meantime, wash and dry the zucchini. Trim the ends, cut 3 medium-sized zucchini in half lengthwise, then chop it into ¼ Inch (0.5 cm) half-discs.
Transfer the zucchini to a bowl. Season with 2 teaspoons extra virgin olive oil, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon salt, and 2 twists black pepper.Toss with a spoon to distribute the seasoning evenly.
Transfer half of the zucchini to the air fryer basket and arrange them mainly on a single layer without too much overlapping (some overlapping is ok).Air fry at 400°F or 200°C for 7 to 9 minutes, depending on your air-fryer, then proceed with the next batch.The zucchinis are ready when tender-crisp and slightly browned on the outside.Tip: Avoid overcrowding the air fryer basket.
Serve as an appetizer, snack, or side dish. You can add some fresh herbs (thyme, mint, basil) and a squeeze of lemon.
Nico's serving tip: Serve air fryer zucchini on a bed of Romesco sauce, drizzled with tahini sauce, a pinch of smoked paprika, a squeeze of lemon juice, and toasted slivered almonds.Eat with pita chips or warm pita bread for a delicious and healthy meal.