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Air Fryer Crispy Zucchini Parmesan

A stack of golden brown Air Fryer Crispy Zucchini Parmesan sticks resting on a white plate.
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Follow this simple recipe to make crunchy, savory zucchini coated in Parmesan cheese using your air fryer. This method avoids deep frying while delivering maximum crispiness.

Ingredients

Scale
  • 2 medium zucchini
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray (oil-based)

Instructions

  1. Wash and trim the ends of the zucchini. Cut the zucchini into sticks or rounds about 1/4 inch thick. Pat the pieces very dry with paper towels. This step helps with crispiness.
  2. Set up a standard breading station with three shallow dishes.
  3. In the first dish, place the flour. In the second dish, place the beaten eggs. In the third dish, combine the Panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
  4. Dredge each zucchini piece first in the flour, shaking off excess.
  5. Dip the floured zucchini into the egg mixture, letting excess drip off.
  6. Coat thoroughly in the Parmesan-Panko mixture, pressing lightly so the coating adheres well.
  7. Lightly spray the bottom of the air fryer basket with cooking spray. Arrange the breaded zucchini in a single layer in the basket, ensuring they do not overlap. Work in batches if necessary.
  8. Spray the tops of the zucchini lightly with cooking spray.
  9. Air fry at 380°F (195°C) for 10 to 12 minutes, flipping halfway through. Check for doneness; the coating should be golden brown and crisp.
  10. Serve immediately.

Notes

  • Drying the zucchini thoroughly before breading is the key to preventing sogginess.
  • For extra flavor, add a pinch of dried oregano to the breadcrumb mixture.
  • Do not overcrowd the air fryer basket; cook in batches for the best crisping results.

Nutrition

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