Air Fryer Zucchini

Air Fryer Zucchini

from wellplated.com
15 min
4 servings

Crispy air fryer zucchini with a golden Parmesan panko topping is a light, fast, and healthy side and a great way to use up extra zucchini.

Ingredients

  • 3 small/medium zucchini (about 1 1/4 pounds)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons panko breadcrumbs
  • 2 tablespoons finely grated Parmesan cheese (for a vegan version, use nutritional yeast)
  • 1 tablespoon white whole wheat flour or all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground black pepper

Directions

  1. 1

    If you’d like to keep the zucchini warm between batches, preheat the oven to 200°F. Trim off the ends of the zucchini and cut into quarters length-wise. Place each quarter against the cutting board, flat side down, then cut crosswise into 3/4-inch thick half-moons so that you have chunks that are about 3/4 inch in size each. Place in a large mixing bowl.

  2. 2

    Drizzle the zucchini with the oil. Toss to coat.

  3. 3

    In a separate bowl, stir together the panko, Parmesan, flour, salt, onion powder, and pepper. Sprinkle over the zucchini, then toss to coat the zucchini as evenly as possible.

  4. 4

    Preheat the air fryer to 400°F. Place half of the zucchini in the air fryer basket in an even layer (no need to coat it with nonstick cooking spray).

  5. 5

    Air fry zucchini for 7 to 9 minutes, shaking a few times throughout, until the breadcrumbs are golden and the zucchini is tender but not mushy. Transfer to a serving plate or a parchment-lined baking sheet if keeping warm in the oven. Repeat with remaining zucchini.