Drying is a complex thermal operation that reduces the moisture content in a product intended for various purposes. It is a process often used in the food and chemical industries. This work investigated the drying kinetics of zucchini in a tray dryer. Zucchini is a vegetable that contains a high percentage of moisture, which is why they are susceptible to decay over time. This study aimed to investigate the influence of temperature, air flow rate, and material geometry (plate thickness) on the drying kinetics of zucchini. Drying kinetic curves obtained from the experimental data were approximated with Lewis, Page, Henderson - Pabis, Weibull and Midilli et al. models, and their parameters were correlated with the process conditions. The correlation index, R^2, was used to evaluate the success of the approximation of the experimental drying data. Based on the obtained data, it was concluded that the drying process is faster, and the duration of the process is shorter at higher temperatures, higher air flow rates and lower material thicknesses. The effective diffusion coefficient for the period of decreasing drying speed, which combines all mechanisms, was determined, as well as the diffusion coefficient of water for the entire drying course using the standardized Weibull model. The influence of process conditions on the effective diffusion coefficient was examined. From the obtained data, it is evident that the value of the effective diffusion coefficient increases with increasing temperature, air flow rate and material thickness. Before and after drying, the diameter of the samples was measured. Therefore, it is concluded that the material shrinks to a greater extent at higher temperatures and air flow rates and in the case of smaller sample thicknesses.