Skip to content
AirfryerHQ

Courgette quarters in an air fryer

Fresh — the short answer

200°C (392°F) for 15–18 min

For
1000g in total, about 25mm at the thickest point, From the fridge
In
Multicooker with air fry, single layer, pieces not touching
Preheat
Yes, before the food goes in
Part way
shake the basket at about 8 min
Check
The cut faces have coloured and the pieces still hold their shape
Safety
Plug an air fryer directly into a wall socket. Do not run one from an extension lead. Full rule below.
Moderate confidenceWell supported, but from a narrower base of sources than we would like.

Ten to twelve minutes quartered lengthwise, which is thicker than a stick and better for it.

Fresh

The quick answer

200°C (392°F) for 15–18 min

Piece size, for a published kilogram quartered lengthwise and then cut into 2.5cm pieces. Courgette varies enormously in water content and that is what moves the answer within the window.

Assuming
1000g in total, about 25mm at the thickest point, From the fridge
In
Multicooker with air fry
Loaded
Single layer, pieces not touching
Preheat
Yes, before the food goes in
Result
Browned but not crisp
Moderate confidenceWell supported, but from a narrower base of sources than we would like.

Preparation

Quartered lengthwise, cut into 2.5cm pieces, tossed in about a tablespoon of oil.

About 15ml of oil.

How to load the basket

Single layer, pieces not touching. The reference condition. Air reaches every surface, and times are the shortest the food will achieve.

While it cooks

  1. At about 89 minutes: Shake the basket

    Courgette releases a great deal of water and pieces sitting in it steam rather than brown.

How to tell it is done

  • The cut faces have coloured and the pieces still hold their shape
  • No pooled liquid in the bottom of the basket

Where these figures came fromfresh

Moderate confidenceWell supported, but from a narrower base of sources than we would like.
Applies to
Specific to this model
Why this rating
A published row with a stated quantity, a stated preparation and an oil quantity, from the manufacturer's own guide for this appliance. Quantity is what makes a chart row checkable against the food in front of a reader, and this chart states one for almost every row.
Last reviewed
2026-08-13

What this does not cover

  • Published by the manufacturer for this appliance. It is evidence about this machine and is not general advice.
  • This is a lidded cooking pot rather than a shallow drawer. Depth affects how much fits in one layer, and the quantity in the chart assumes the crisper basket.
Sources (1)

Chilled

No time or temperature for this, and not by accident

Courgette quarters is sold and cooked chilled, so the question is a real one. AirfryerHQ holds no published figure for it: not one of the manufacturer manuals read for this catalogue gives a chart row for this food in this state.

We are not going to produce one by adjusting the fresh figure above. A time arrived at that way would appear on this page looking exactly like a time somebody measured, and you would have no way to tell the difference.

What we do hold for courgette quarters: fresh. Those are a different question, not a starting point for this one.

What usually goes wrong

Collapse into wet strings. Courgette is over ninety per cent water with no starch to hold it, and a thin cut has nothing left once the cell walls fail — which is why the thicker quarter survives where a stick does not.

Running the appliance safely

These apply to every food and every air fryer, so they are here once rather than repeated under each state above. They come from Electrical Safety First, from UK product-safety notices and from the manufacturers’ own manuals.

Each links to its own page, with what it means in practice, what to do if it has already happened, and the source it comes from. Every safety rule AirfryerHQ holds.

Why courgette behaves this way

Courgette is over ninety per cent water in a soft, thin-walled structure with no starch and almost no sugar. There is nothing to crisp and very little to brown, and as soon as the cell walls fail the whole piece releases its water. Cutting thicker helps more than cooking hotter: a thick baton can lose its surface water and brown slightly before the centre collapses, where a thin slice cannot. It is also the food most improved by not crowding the basket, because the released steam has to go somewhere.

More on courgette

Where to go from here

The pages that answer the questions this one tends to raise.

Easily confused with