Crispy Air Fryer Zucchini (Printable Version)
# What You'll Need:
01 -
3 small/medium zucchini (about 1 1/4 pounds)
02 -
1 ½ tablespoons extra-virgin olive oil
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2 tablespoons panko breadcrumbs
04 -
2 tablespoons finely grated Parmesan cheese (or nutritional yeast for vegan option)
05 -
1 tablespoon white whole wheat flour or all-purpose flour
06 -
½ teaspoon kosher salt
07 -
¼ teaspoon onion powder
08 -
¼ teaspoon ground black pepper
# How to Make It:
01 -
Trim off the ends of the zucchini and cut into quarters lengthwise. Place each quarter flat side down, then cut crosswise into 3/4-inch thick half-moons so that you have chunks about 3/4 inch in size. Place in a large mixing bowl.
02 -
Drizzle the zucchini with olive oil and toss to coat evenly.
03 -
In a separate bowl, combine panko, Parmesan, flour, salt, onion powder, and pepper. Sprinkle this mixture over the zucchini, then toss to coat the pieces as evenly as possible.
04 -
Preheat the air fryer to 200°C (400°F).
05 -
Place half of the zucchini in the air fryer basket in an even layer. Air fry for 7 to 9 minutes, shaking a few times throughout, until the breadcrumbs are golden and the zucchini is tender but not mushy.
06 -
Transfer the first batch to a serving plate or a parchment-lined baking sheet if keeping warm in a 93°C (200°F) oven. Repeat with remaining zucchini.
# Handy Tips:
01 -
To store: Refrigerate in an airtight container for up to 4 days.
02 -
To reheat: Warm leftovers on a baking sheet in the oven at 175°C (350°F) or in the air fryer.
03 -
Freezing not recommended as zucchini becomes soggy once thawed.