Crispy Zucchini (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon white whole wheat or all-purpose flour
02 -
2 tablespoons finely grated Parmesan, or use nutritional yeast for a plant-based option
03 -
2 tablespoons panko breadcrumbs
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¼ teaspoon black pepper, ground
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½ teaspoon of kosher salt
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1½ tablespoons olive oil, extra-virgin works great
07 -
3 zucchini, medium or small (around 1¼ pounds total)
08 -
¼ teaspoon of onion powder
# Instructions:
01 -
Slice each zucchini into long quarters, then cut those into chunky half-moons about ¾ inch thick. Toss them all into a big bowl.
02 -
Pour the olive oil over your zucchini pieces and stir around until each one looks shiny and coated.
03 -
Combine panko, grated Parmesan, flour, salt, onion powder, and pepper in another bowl. Sprinkle over the zucchini, stirring so all pieces get an even layer.
04 -
Set your air fryer to 400°F and let it heat up. Cook the zucchini in small batches for 7 to 9 minutes, shaking the basket now and then, until golden and soft but not mushy.
# Notes:
01 -
You can keep them warm between batches in an oven at 200°F.
02 -
Store leftovers in the fridge for up to 4 days.
03 -
Reheat them in the air fryer or at 350°F in your oven.
04 -
Not ideal to freeze—zucchini turns watery when thawed.