Air Fryer Zucchini Parmesan

This air fryer zucchini parmesan is an easy way to turn humble zucchini into a crunchy cheesy snack or side. Perfect when you are craving something savory without heavy frying and ready in barely 20 minutes. I always make a big plate for movie night and even the pickiest eaters scoop it up faster than I can cook another batch.

Every time I make these, the smell of garlic and cheese fills the kitchen. I made this first for a Sunday lunch and ever since then it has been my go to for easy family gatherings or whenever a neighbor drops in.

Ingredients

• Medium zucchinis: Fresh and bright green with no soft spots for best flavor and texture
• Breadcrumbs: Choose a crunchy style or panko for a crisp outer layer
• Grated Parmesan cheese: Adds salty nutty richness be sure to use real Parmigiano Reggiano for extra flavor
• Garlic powder: Boosts the savoriness select a fine powder for even coating
• Italian seasoning: Brings classic herby taste dried oregano and basil blends work well
• Salt and pepper: To balance all the flavors use fresh cracked pepper for a small kick
• Egg: Helps breadcrumbs stick for perfect crust large eggs make dipping easier
• Cooking spray: Keeps the parm crust crispy and golden use olive oil spray for best results

Instructions

Prepare The Zucchini:

Wash zucchinis well and trim both ends. Slice each zucchini into rounds about half an inch thick for even crisping.

Mix The Coating:

Combine breadcrumbs grated parmesan garlic powder Italian seasoning salt and pepper in a shallow bowl. Stir thoroughly so every bite will pick up the flavors.

Coat The Zucchini:

Beat the egg in a separate bowl. Dip each zucchini slice into the egg letting any excess drip off then dredge through the breadcrumb parmesan mix to coat fully.

Arrange In Air Fryer:

Lay out coated zucchini slices in the air fryer basket in a single layer. The slices should not overlap to get symmetrically crisp.

Spray And Cook:

Generously mist the tops of the zucchini with cooking spray. Set air fryer to 400 degrees Fahrenheit and cook for five to six minutes. Flip each piece carefully then spray again and let cook five to six more minutes until golden and crunchy all over.

Serve And Enjoy:

Remove hot zucchini parmesan to a platter. For best taste serve straight from the fryer while the shell is ultra crispy and the inside is soft.

The parmesan is my favorite part for its salty tang. One night I let my niece sprinkle extra cheese herself just before serving and now it is our little cooking ritual. This dish always brings everyone to the kitchen before dinner is even served.

Storage Tips

Let zucchini cool before storing. Place in a glass or plastic airtight box or zip bag lined with a paper towel to absorb excess moisture. Refrigerate for up to three days. For best reheating results return to the air fryer at 375 degrees for three or four minutes.

Ingredient Substitutions

Swap out parmesan for pecorino romano if you prefer a bit more sharpness or if parmesan is not on hand. Panko breadcrumbs will boost the crunch. To make gluten free use your favorite gluten free crumbs. Feel free to use zucchini or yellow summer squash interchangeably for variety.

Serving Suggestions

Serve alongside a bowl of warm marinara for dipping or sprinkle freshly chopped parsley over the top for color. I sometimes pair these with simple grilled fish or toss a handful onto a basic green salad to add crunch.

Cultural Context

Zucchini parmesan borrows flavors from classic Italian parmigiana but swaps heavy sauce and oil for a fresh and lighter bite. Air frying keeps it modern and healthy. My Italian grandmother always said the secret to good parm is using plenty of real cheese and good fresh veggies.

This recipe is sure to become your new favorite veggie snack. Try it for game night or as a quick side and watch how quickly it disappears.

Your Recipe Questions Answered

→ How do you get zucchini slices crispy in the air fryer?

Arrange slices in a single layer and mist with oil spray. Avoiding overlap ensures even airflow and a golden, crisp finish.

→ What type of breadcrumbs work best?

Panko breadcrumbs are preferred for a lighter, airy crunch, but regular breadcrumbs also provide great texture.

→ Can this method work with other vegetables?

Yes, eggplant, mushrooms, or yellow squash can all be coated and air fried for a similar crispy, flavorful result.

→ How can you store leftovers?

Let slices cool, then store in an airtight container in the fridge for up to three days. Reheat in the air fryer for best crunch.

→ Can you make this dairy-free?

Use a dairy-free cheese alternative or nutritional yeast instead of parmesan to maintain a cheesy taste without dairy.