Crispy Air Fryer Zucchini (Print Version)

# Ingredients:

→ Main Ingredients

01 - 3 small/medium zucchini (about 1¼ pounds)
02 - 1½ tablespoons extra-virgin olive oil
03 - 2 tablespoons panko breadcrumbs
04 - 2 tablespoons finely grated Parmesan cheese (or nutritional yeast for vegan version)
05 - 1 tablespoon white whole wheat flour or all-purpose flour
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon onion powder
08 - ¼ teaspoon ground black pepper

# Instructions:

01 - Cut zucchini into quarters lengthwise, then crosswise into ¾-inch thick half-moons. Place in a large mixing bowl.
02 - Drizzle zucchini with olive oil and toss to coat evenly.
03 - Mix panko, Parmesan, flour, salt, onion powder, and pepper in a separate bowl. Sprinkle over zucchini and toss to coat evenly.
04 - Preheat air fryer to 400°F. Cook zucchini in batches for 7-9 minutes, shaking occasionally, until golden and tender but not mushy.

# Notes:

01 - Can be kept warm in a 200°F oven between batches
02 - Store in refrigerator for up to 4 days
03 - Reheat in air fryer or oven at 350°F
04 - Not recommended for freezing as zucchini becomes soggy when thawed

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