Pin it
Crunchy, amber-colored zucchini chunks come out of the air fryer wearing a well-seasoned Parmesan-panko jacket. This fast and nutritious approach turns ordinary zucchini into an irresistible accompaniment that might upstage whatever else you're serving.
I couldn't believe how the basic mix of Parmesan and panko made such a satisfying snap the first time I tried zucchini in my air fryer. It's now my favorite way to use up all those zucchinis that show up during summer.
Key Ingredients
- Fresh Zucchini: Go for solid, average-sized ones
- Panko Breadcrumbs: Gives you that awesome crunch
- Fresh Parmesan: Brings in rich flavor
Step-By-Step Guide
- Getting Ready (5 minutes):
- Slice zucchini into similar chunks. Dry them well with towels. Mix with olive oil. Add plenty of seasoning. Get coating ingredients lined up.
- Adding The Coating (5 minutes):
- Combine all dry stuff in a container. Work with small batches of zucchini. Roll them around to coat all sides. Tap off any extra. Lay them out so they don't touch.
- Cooking Time (7-9 minutes):
- Warm up air fryer to 400°F. Add zucchini without cramming them in. Flip basket around halfway. Take a peek at 7 minutes. Keep going until they turn golden.
Pin it
Heat Control
Getting the temperature just right makes all the difference. I've found that warming up the air fryer beforehand really matters - it helps lock in moisture with that first blast of heat. When you cook at 400°F, the outside gets perfectly golden while the inside stays juicy.
Keeping Leftovers
They're best fresh from the fryer, but you can save extras if needed:
- Store with paper towels in your container
- Keep in fridge for up to 3 days
- Warm quickly in air fryer
- Skip using plastic containers
Pin it
Flavor Twists
After making loads of batches, I've come up with these tasty options:
- Mixed Italian herbs with garlic
- Spicy taco blend
- Zesty ranch mix
Great Companions
This flexible side goes well with lots of main dishes:
- Chicken hot off the grill
- Fish cooked in a skillet
- Any kind of pasta
- Bowls with rice
This Air Fryer Zucchini turns a basic veggie into something special. Whether you want a healthy snack or fancy side, it'll come out crispy and flavorful every time. The mix of Parmesan, panko, and just the right cooking time creates something you'll probably make again and again as your go-to veggie dish.
Don't forget: The trick to getting super crispy zucchini is wiping away all the moisture before cooking and eating them right away while they're still crackling. Each time you make them, you'll get better at the method and can try new seasonings.
Pin it
Frequently Asked Questions
- → Can I make this vegan?
- Sure, swap out Parmesan for nutritional yeast instead.
- → Why is my zucchini wet?
- Don’t overcrowd, and cook at 400°F for the best texture.
- → Can I store leftovers in the freezer?
- Freezing isn’t ideal since thawed zucchini gets watery.
- → What’s the best way to warm up leftovers?
- Pop them in the oven or air fryer at 350°F to bring back the crunch.
- → How do I know it’s done cooking?
- It’ll be soft but not mushy, with a golden coating after 7–9 minutes.