Description
Air fryer zucchini that actually stays crispy? This is the game-changing recipe that finally delivers that perfect crunch without the oil or guilt.
Ingredients
Scale
- 2 medium zucchini (about 1 pound total)
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- Olive oil spray or 1 tablespoon olive oil
Instructions
- Wash zucchini, pat dry, and slice into 1/4-inch rounds. Place on paper towels, sprinkle with salt, and let sit for 10-15 minutes. Pat thoroughly dry.
- Create a breading station: place flour with a pinch of salt and pepper in one dish, beaten eggs in a second dish, and mix panko breadcrumbs with Parmesan and all seasonings in a third dish.
- Dredge zucchini slices in flour, then dip in egg, and finally coat with breadcrumb mixture, pressing firmly to adhere.
- Preheat air fryer to 375°F (190°C) for 3 minutes.
- Lightly spray the air fryer basket with olive oil and arrange breaded zucchini in a single layer without overlapping.
- Spray tops of zucchini lightly with olive oil and cook for 6-7 minutes.
- Flip zucchini, spray lightly again, and cook for another 5-6 minutes until golden brown and crispy.
- Work in batches if needed and serve immediately with your favorite dipping sauce.