Air Fryer Zucchini Parmesan (Printer-Friendly Version)
Crisp zucchini rounds coated in herby parmesan and breadcrumbs—delicious with minimal oil and ready in minutes.
# What You'll Need:
→ Zucchini Parmesan Coating
01 -
2 medium zucchini, sliced into 1/2-inch rounds
02 -
3/4 cup panko breadcrumbs
03 -
1/2 cup grated Parmigiano Reggiano cheese
04 -
1/2 teaspoon garlic powder
05 -
1 teaspoon Italian seasoning
06 -
1/4 teaspoon fine sea salt
07 -
1/4 teaspoon freshly ground black pepper
→ Dipping and Finishing
08 -
1 large egg
09 -
Olive oil cooking spray
# Steps to Follow:
01 -
Wash zucchini thoroughly and trim both ends. Slice each zucchini into 1/2-inch thick rounds for uniform crisping.
02 -
In a shallow bowl, combine panko breadcrumbs, grated Parmigiano Reggiano, garlic powder, Italian seasoning, salt, and black pepper. Mix thoroughly for even coating.
03 -
In a separate bowl, beat the egg until smooth.
04 -
Dip each zucchini round into the egg, allow excess to drip off, then dredge in the breadcrumb-parmesan mixture so all sides are fully coated.
05 -
Place coated zucchini slices in a single layer in the air fryer basket, ensuring they do not overlap for optimal air circulation.
06 -
Lightly mist the tops of the zucchini rounds with olive oil spray. Set air fryer to 400°F and cook for 5–6 minutes. Flip slices, spray again, then cook for an additional 5–6 minutes until golden brown and crisp.
07 -
Transfer hot zucchini parmesan to a serving plate. Serve while still warm for maximum crunch.
# Additional Tips:
01 -
For best results, avoid crowding the air fryer basket so the coating crisps rather than steams.
02 -
Use cold zucchini for a firmer texture.
03 -
Leftovers reheat best in the air fryer at 375°F for 3–4 minutes to regain crispness.