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It is officially zucchini season, and I love zucchini. Zucchini is a great versatile vegetable that you can do almost anything to, and it usually tastes amazing. If you haven’t tried air-fried or grilled zucchini, you are so missing out.

Technically zucchini is a squash, it has origins all over the world, and likewise, zucchini is cooked differently in all parts of the world, from the Italian who serve it deep-fried, deep flower fritters to Turkey, where they make zucchini pancakes. It can be added to any recipe for a healthier spin on it.

When you are purchasing zucchini, here are some things to be on the lookout for:

Zucchini should be about 6 inches long, one-two inches wide.
Firm and shiny skin without blemishes
Ideally, the steam should be attached.

To store zucchini:

Keep in the refrigerator for about 4-5 days, longer than that the zucchini will start to wilt. Zucchini also can be frozen, in order to freeze, slice, then boil for about 2 minutes, then plunge into cold water. Then seal in an airtight container.

This is a recipe that my mother made when we were children, it was truly the only way, I would eat zucchini, I love it, it’s a wonderful childhood memory, that I was able to pass down to my own children. I hope you and yours enjoy it, as much as I did.

Here are the simple steps, so you can make it in your very own air fryer,

Start by cutting the cherry tomatoes in half.

While you are air frying the zucchini, (see recipe here) add the halved tomatoes to a small bowl, and add some minced garlic, olive oil, salt, and pepper. Let marinate, while the zucchini squash air fries.

Once the zucchini has been roasted, spread the ricotta cheese onto the flatbread.

Sprinkle the roasted zucchini and marinated tomatoes on top of the flatbread.

Set the prepared flatbread into the air fryer basket.

Place the flatbread into the air fryer and set the temperature to 350 degrees for 4-7 minutes, air fryer setting. Just enough for the ricotta to start to melt.