Air Fryer Zucchini
Total: 45 min
Active: 20 min
Yield: 4 servings
1/2 cup all-purpose flour
Kosher salt
2 large eggs
1 1/2 cups panko breadcrumbs
3/4 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
3 tablespoons extra-virgin olive oil
1/3 cup grated Parmesan (about 1.2 ounces)
3 medium zucchini (about 1 1/2 pounds), cut into 3/4-inch-thick half-moons
Warm marinara sauce, for serving
In a shallow bowl, whisk together the flour and 1/4 teaspoon of salt. In a second shallow bowl, whisk the eggs until smooth. In a third shallow bowl, combine the panko, granulated garlic, onion powder, dried oregano, crushed red pepper, and 3/4 teaspoon of salt. Drizzle olive oil into the panko mixture, tossing with your hands to coat, then stir in the Parmesan until well combined. Set a wire rack on top of a baking sheet. Working in small batches, season the zucchini liberally with salt, then dredge each piece first in the flour, then in the eggs, and finally in the breadcrumb mixture, pressing gently to ensure it adheres. Shake off any excess and arrange the breaded zucchini on the wire rack. Repeat with the remaining zucchini. Place half of the breaded zucchini in the basket of a 6-quart air fryer in a single layer and cook at 390°F for 8 minutes. Flip the zucchini and continue cooking until crispy and browned, another 3 to 7 minutes. Transfer to a serving plate, season with a pinch of salt, and repeat with the remaining zucchini. Serve immediately with warm marinara sauce for dipping.
Active: 20 min
Yield: 4 servings
1/2 cup all-purpose flour
Kosher salt
2 large eggs
1 1/2 cups panko breadcrumbs
3/4 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
3 tablespoons extra-virgin olive oil
1/3 cup grated Parmesan (about 1.2 ounces)
3 medium zucchini (about 1 1/2 pounds), cut into 3/4-inch-thick half-moons
Warm marinara sauce, for serving
In a shallow bowl, whisk together the flour and 1/4 teaspoon of salt. In a second shallow bowl, whisk the eggs until smooth. In a third shallow bowl, combine the panko, granulated garlic, onion powder, dried oregano, crushed red pepper, and 3/4 teaspoon of salt. Drizzle olive oil into the panko mixture, tossing with your hands to coat, then stir in the Parmesan until well combined. Set a wire rack on top of a baking sheet. Working in small batches, season the zucchini liberally with salt, then dredge each piece first in the flour, then in the eggs, and finally in the breadcrumb mixture, pressing gently to ensure it adheres. Shake off any excess and arrange the breaded zucchini on the wire rack. Repeat with the remaining zucchini. Place half of the breaded zucchini in the basket of a 6-quart air fryer in a single layer and cook at 390°F for 8 minutes. Flip the zucchini and continue cooking until crispy and browned, another 3 to 7 minutes. Transfer to a serving plate, season with a pinch of salt, and repeat with the remaining zucchini. Serve immediately with warm marinara sauce for dipping.