Air Fryer Charred Zucchini and Crispy Sage Dip

Name: Air Fryer Charred Zucchini and Crispy Sage Dip
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lbs (680 g) medium zucchini, cut into ¼-inch (6 mm) rounds, patted very dry; 2½ tbsp (37 ml) extra-virgin olive oil; ½ tsp (2½ ml) kosher salt or sea salt; ¼ tsp (1.3 ml) freshly ground black pepper; 20 leaves (15 g) fresh sage leaves; 1 cup (250 ml) whole-milk ricotta cheese, at room temperature; ½ lemon (1 whole) fresh lemon, zest finely grated (about 1 tbsp); 1 clove (5 g) garlic clove, minced; ⅛ tsp (0.6 ml) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A bright, herbaceous dip that combines charred zucchini with creamy ricotta, crispy sage leaves, and fresh lemon zest. The zucchini is air-fried until caramelized at the edges, then folded into ricotta for a luxurious texture with pops of sage crunch. Serve warm with crackers, vegetables, or toasted bread.

Prep: 12 min
Cook: 18 min
Total: 30 min
Makes: About 1½ cups (360 ml)

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Steps

Before you start

Preheat your air fryer to 400°F (200°C) for at least 5 minutes
Zucchini releases water when cut; pat the slices completely dry with paper towels
Have ricotta at room temperature for easier folding

1
Dry and season zucchini
- Pat the zucchini slices dry with paper towels until completely dry (moisture is crucial to remove).
- In a small bowl, combine 2 tbsp of the olive oil with ½ tsp kosher salt and ¼ tsp black pepper.
- Toss the zucchini slices gently with the oil mixture until evenly coated.
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Tip: Wet zucchini will steam instead of char; thorough drying is essential for crispy edges
2
Air fry zucchini in batchesOven 400°F / 205°C
- Arrange zucchini slices in a single layer in the air fryer basket (do not overlap).
- Working in batches if needed to avoid crowding.
- Air fry at 400°F (200°C) for 10 minutes, shaking the basket halfway through, until the slices are golden brown with charred edges and a tender center.
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Ready when: Zucchini slices are golden brown with dark caramelized edges and tender when pierced with a fork
Tip: Shake the basket halfway through to ensure even browning on both sides
3
Crisp the sage leavesOven 350°F / 175°C
- While the zucchini finishes, place sage leaves in a small air fryer-safe dish or lay them directly on a piece of foil.
- Brush lightly with the remaining ½ tbsp olive oil.
- Air fry at 350°F (175°C) for 3–4 minutes until the leaves are papery, crisp, and fragrant.
- Watch carefully so they don't burn.
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Ready when: Sage leaves are papery-crisp and slightly darker in color, fragrant and brittle to the touch
Tip: Sage can scorch quickly; check at 3 minutes and remove as soon as crisp to avoid burning
4
Cool and chop zucchini
- Transfer the charred zucchini slices to a cutting board and let them cool for 2 minutes.
- Once cool enough to handle, roughly chop them into ¾-inch (2 cm) pieces.
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Ready when: Zucchini is cool enough to touch and chop
5
Fold zucchini into ricotta
- In a medium bowl, stir the room-temperature ricotta with the minced garlic, lemon zest, and a small pinch of red pepper flakes (if using).
- Gently fold in the chopped charred zucchini until just combined; a few streaks are fine and look more appealing.
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Ready when: Zucchini is loosely distributed through the ricotta with some visible streaks
Tip: Overmixing will blur the colors and texture; gentle folding keeps the dip looking rustic and appealing
6
Crumble sage and finish
- Break the crisp sage leaves into small pieces and fold most of them into the dip, reserving a few fragments for garnish.
- Taste and adjust seasoning with more salt, pepper, or lemon zest as needed.
- Transfer to a serving bowl and top with reserved sage pieces.
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Ready when: Dip is evenly mixed with sage throughout and garnished on top
Tip: Reserve a few sage pieces for garnish—they add visual appeal and flavor to the final dish

Good to know

Tips

The dip's appeal depends on the contrast between creamy ricotta and charred zucchini; don't skip the air-frying step, and be patient for true caramelization
For serving, arrange crackers, crudités (carrots, celery, bell peppers), or warm toasted bread around the bowl
If your ricotta is cold from the fridge, let it sit at room temperature for 10–15 minutes so it combines smoothly with the warm zucchini
This dip is excellent alongside grilled meats or fish, or as part of an Italian-inspired board with cured meats, olives, and fresh mozzarella

Make ahead

The dip can be made up to 4 hours ahead and stored in the refrigerator, covered. Serve at room temperature or gently warm in the microwave (20–30 seconds) to soften. Do not make more than 1 day ahead, as the zucchini will weep and soften the texture.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. The dip is best served at room temperature or slightly warm; cold ricotta can taste overly dense. Do not freeze, as the texture of the ricotta will become grainy when thawed.

Substitutions

whole-milk ricotta cheese → Greek yogurt or strained labneh. Use an equal amount for a tangier, slightly lighter dip; Greek yogurt will be thinner, so drain it well first
fresh sage leaves → fresh basil or mint leaves. Crisp the herbs the same way; basil adds brightness, while mint brings a cool, herbaceous note
medium zucchini → eggplant, cut into ¼-inch rounds. Air fry at 400°F (200°C) for 12–14 minutes, shaking halfway through, until deeply charred
fresh lemon → lime zest or fresh orange zest. Use the same amount for a different citrus note; lime is brighter, orange is warmer