Crispy Air Fryer Zucchini with Parmesan
This crispy air fryer zucchini is a simple, cozy side that turns humble summer squash into crunchy, cheesy bites in minutes, making it a perfect snack or side for weeknights and parties.
Ingredients
Vegetables
- 2 medium zucchinis, sliced into 1/4-inch rounds
Coating
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Oil & Finish
- 1 tablespoon olive oil
- spray cooking spray
Instructions
Preparation
- Preheat the air fryer to 400°F (200°C) and lightly coat the air fryer basket with cooking spray.
- In a shallow bowl, combine the grated Parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper. Mix well to form the coating.
- Toss the zucchini slices with the olive oil until evenly coated.
- Add the zucchini to the Parmesan-breadcrumb mixture and gently toss so each slice is coated on all sides.
Cooking
- Arrange the coated zucchini in a single layer in the preheated basket and cook 8–10 minutes, flipping halfway through, until golden brown and crispy.
- Remove carefully, let cool for a minute, then serve warm for best texture.
Notes
Slice zucchini evenly (1/4 inch) so pieces cook at the same rate. Don’t overcrowd the basket; cook in batches for the crispiest results. Flip halfway to ensure both sides get golden brown. Serve immediately for best crunch; leftovers can be reheated briefly in the air fryer. Use panko breadcrumbs for extra crunch if desired.