Quick Air Fryer Zucchini with Parmesan Panko Crust (Print version)
Crispy air fryer zucchini rounds coated in parmesan and panko, ready in 15 minutes for a quick side or snack.
# Ingredients:
For the zucchini
01 -
2 medium zucchini, sliced into 1/4-inch rounds
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon black pepper
For the crust
05 -
1/2 cup panko breadcrumbs
06 -
1/4 cup finely grated Parmesan cheese
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon Italian seasoning
09 -
Pinch of red pepper flakes (optional)
# Instructions:
01 -
Cut the zucchini into 1/4-inch rounds. Pat each slice very dry with paper towels to remove surface moisture.
02 -
Place the dried zucchini rounds in a large bowl. Drizzle with olive oil and toss until every slice has a thin, even coating.
03 -
In a shallow dish, stir together the panko breadcrumbs, grated parmesan, garlic powder, Italian seasoning, salt, and black pepper.
04 -
Working with a few slices at a time, press each zucchini round into the panko mixture, turning to coat both sides. Shake off any excess.
05 -
Arrange the coated slices in a single layer in the air fryer basket. Cook at 400°F for 5-6 minutes, flip each slice, then cook for another 4-5 minutes until the crust is deeply golden and crisp.
06 -
Transfer the zucchini to a serving plate immediately. Sprinkle with extra parmesan or fresh herbs if desired.
# Good to know:
01 -
Best served immediately while the crust is crisp.
02 -
For extra crunch, lightly spray the coated slices with cooking oil before air frying.