Air Fryer Zucchini Parmesan (Ready-to-Print Version)
Crisp zucchini rounds coated in parmesan and herbs, made golden in the air fryer for a fast, tasty bite.
# What You’ll Need:
→ Produce
01 -
2 medium zucchini, firm and bright green
→ Dairy
02 -
1/2 cup grated Parmigiano Reggiano cheese
→ Dry Goods
03 -
1/2 cup panko breadcrumbs
→ Spices and Seasonings
04 -
1 teaspoon garlic powder
05 -
1 teaspoon Italian seasoning
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon freshly ground black pepper
→ Eggs
08 -
1 large egg
→ Oils and Sprays
09 -
Olive oil cooking spray
# Step-by-Step Guide:
01 -
Wash zucchini thoroughly. Trim ends and cut into 1/2-inch thick rounds for uniform cooking.
02 -
Combine panko breadcrumbs, grated Parmigiano Reggiano, garlic powder, Italian seasoning, salt, and black pepper in a shallow bowl. Mix well to evenly distribute flavors.
03 -
In a separate bowl, whisk the egg until fully blended.
04 -
Dip each zucchini slice into the beaten egg, allowing excess to drip off. Dredge in the breadcrumb-parmesan mixture, ensuring all sides are coated evenly.
05 -
Place coated zucchini slices in a single layer in the air fryer basket, keeping space between pieces to ensure proper crisping.
06 -
Lightly mist the tops of the zucchini with olive oil spray for maximal crunch.
07 -
Set air fryer to 400°F. Cook for 5–6 minutes, flip each slice, spray again, and continue cooking another 5–6 minutes until golden and crisp throughout.
08 -
Transfer hot zucchini parmesan to a serving platter and enjoy immediately for peak texture. Garnish with extra freshly grated parmesan or herbs if desired.
# Handy Tips:
01 -
For optimal crunch, avoid crowding the air fryer basket so air circulates freely around each slice.
02 -
Cold zucchini yields a firmer bite and more vibrant presentation.
03 -
Make ahead by prepping zucchini and coating mixture in advance, but coat and air fry just before serving.