Crispy Air Fryer Parmesan Zucchini
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil cooking spray
Instructions
- Wash the zucchinis thoroughly and pat them dry with a paper towel. Slice them into even rounds about 1/4-inch thick. Keeping the slices uniform ensures they all cook at the same rate.
- In a small shallow bowl, whisk the egg. In a separate shallow bowl, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, salt, and black pepper. Mix the dry ingredients well.
- Dip each zucchini round into the beaten egg, letting any excess drip off. Then, press the slice into the breadcrumb and Parmesan mixture until it is fully coated on both sides.
- Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with olive oil. Place the coated zucchini rounds in the basket in a single layer, making sure they do not overlap. You may need to cook in batches.
- Lightly spray the tops of the zucchini with olive oil. Cook for 8 to 10 minutes, flipping them halfway through, until they are golden brown and crispy. Serve immediately while hot.