How good are summer vegetables that allow us to create many tasty and light dishes, like these zucchini spaccatelle. And even if it’s hot, there’s no problem: you can use an air fryer instead of the oven — faster and without overheating the house!
Spaccatelle-style eggplants are a well-known vegan side dish that will soon appear on my blog, but I wanted to try with zucchini and I liked them a lot. They also take just a few minutes to prepare and you don’t need to use much oil. Just use some spices to flavor them — fortunately they are zero Weight Watchers points.
Zucchini spaccatelle, or split zucchini, prepared this way are delicious and light, but of course you can change the spices and add cherry tomatoes in the cuts, however you like. Come and read how I prepared them.
Here are some other recipes with zucchini:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 2
- Cooking methods: Air frying
- Cuisine: Healthy
- Seasonality: Spring, Summer
Ingredients
- 2 zucchini (2 if very large, otherwise 4 small)
- 2 tsp extra virgin olive oil (2 measuring teaspoons (about 10 ml total))
- to taste spices (make a mix of dried spices to taste; I use oregano and thyme)
- 1/2 tsp garlic powder
- to taste basil
- to taste mint
- to taste balsamic vinegar (optional)
- to taste salt
- Points per serving = 1 WW point
Tools
- Air fryer
Steps
Start by washing the zucchini well and trimming the ends. Then cut them in half so that each becomes 4 pieces. If you use small zucchini you can also just slice them lengthwise.
With a small knife, make deep diagonal cuts on the surface of the zucchini without cutting through the skin.
Gently open the flesh of the zucchini a little, just enough to insert the seasoning. First brush the zucchini with the oil and then add the dried spices, the garlic powder and a little salt. You can add fresh herbs now but they will overcook in the air fryer. I add some for cooking and some at the end.
Place the zucchini directly on the air fryer basket and cook at 356°F for 20 minutes, then open and check and, if needed, continue cooking until the zucchini are a little golden on the surface. For me it took about half an hour.
If you have a less powerful air fryer you may need to cook them at 392°F; every air fryer is a bit different.
If you use the oven, bake the zucchini at 428°F for about half an hour and use a non-stick baking tray or place the zucchini on parchment paper.
At this point you can serve the zucchini as they are, just cooked, with some basil and/or mint on top, or you can let them cool (I think they’re better cold)… A little drizzle of balsamic vinegar is also great!
In any case these zucchini spaccatelle are spectacular, and you don’t fry anything either! I said to prepare 1 large zucchini per person but if you want you can eat more — there’s never a limit with vegetables…
Let me know if you tried this recipe — it was much appreciated at my home. I await your photo of this side dish made by you in my Facebook group.
Enjoy your meal!
by Giovanna Buono
Storage
You can store the zucchini spaccatelle in the refrigerator for at least 3 days. I don’t think it’s a good idea to freeze them though.
FAQ (Questions and Answers)
Can I use the oven instead?
Certainly — as mentioned above you can cook the zucchini in the oven at 428°F for about half an hour: use a non-stick baking tray or place the zucchini on parchment paper.
