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Crispy Zucchini Fryer

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Want zucchini that's golden and crispy without frying? Try this air-fried zucchini coated with Parmesan and panko. It stays tender inside, crispy outside, and only takes 15 minutes! Sub out Parmesan for nutritional yeast for a vegan-friendly twist. It's a great way to use those extra zucchinis from the garden or market, and works as a side or snack.
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Updated on Thu, 03 Apr 2025 23:34:32 GMT
Golden Zucchini Fryer Pin it
Golden Zucchini Fryer | cookbybook.com

Crunchy, amber zucchini pieces come out of the air fryer wearing a tasty Parmesan-panko jacket. This speedy and nutritious method turns ordinary zucchini into a mouthwatering side that might outshine your main dish completely.

When I first tried cooking zucchini in my air fryer, I couldn't believe how just mixing Parmesan with panko made such an amazing crunch. It's now become my favorite way to use up all those summer zucchinis from the garden.

Key Ingredients

  • Fresh Zucchini: Go for tight, medium ones
  • Panko Breadcrumbs: They make it super crunchy
  • Fresh Parmesan: Brings rich flavor depth

Step-by-Step Cooking

Getting Ready (5 minutes):
Slice zucchini into similar sizes. Wipe them really dry. Mix with olive oil. Add plenty of seasoning. Get coating ingredients handy.
Adding The Crunch (5 minutes):
Combine dry stuff in a container. Drop in some zucchini. Roll around for full coverage. Tap off the extra. Lay out without touching.
Cooking Time (7-9 minutes):
Warm up air fryer to 400°F. Put zucchini in with space between. Jiggle the basket halfway. Look at 7 minutes. Keep going until they turn golden.
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Zoomed-in Shot of Air Fried Zucchini | cookbybook.com

Heat Control

Getting the temperature just right makes all the difference. I've found that warming up the air fryer first is super important - it helps lock in the juices with that first crispy layer. When you cook at 400°F, you'll get that nice golden outside while keeping the inside soft.

Keeping Leftovers

They taste best fresh, but you can save extras if needed:

  • Store with paper towels in container
  • Keep in fridge up to 3 days
  • Warm quickly in air fryer
  • Don't use plastic storage
Zucchini chunks coated in a thin Parmesan layer Pin it
Zucchini chunks coated in a thin Parmesan layer | cookbybook.com

Flavor Twists

After making tons of batches, I've found these tasty options:

  • Garlic with Italian herbs
  • Taco spice mixture
  • Ranch powder blend

Great Match-ups

This flexible side goes well with lots of mains:

  • Chicken cooked on the grill
  • Fish done in a pan
  • Dishes with pasta
  • Meals served in bowls with rice

This Air Fryer Zucchini turns a basic veggie into something special. Whether you want a healthy snack or fancy side, it gives you tasty, crunchy results every time. The mix of Parmesan, panko, and just the right cooking time creates something you'll probably make again and again.

Just remember: Getting crispy zucchini means drying it well before cooking and eating it right away while it's still crunchy. Each time you make it, you'll get better and can try new flavors too.

Air fried zucchini with crisp golden Parmesan panko coating Pin it
Air fried zucchini with crisp golden Parmesan panko coating | cookbybook.com

Frequently Asked Questions

→ Can I make this vegan-friendly?
Yep, swap out the Parmesan for nutritional yeast.
→ Why isn’t my zucchini crispy?
Don’t overcrowd the air fryer and set the heat to 400°F.
→ Is freezing leftovers okay?
Freezing’s not ideal since zucchini turns mushy when defrosted.
→ What’s the best way to reheat leftovers?
Use the air fryer or oven at 350°F to warm them back up while keeping them crunchy.
→ How do I know when it’s done?
Once it’s tender but not too soft, with a brown, crunchy coating after about 7-9 minutes.

Crispy Zucchini Fryer

Golden zucchini coated in crisp Parmesan panko breadcrumbs. A fast, tasty side dish done in just minutes!

Prep Time
7 Minutes
Cook Time
8 Minutes
Total Time
15 Minutes
By: Susan

Category: Appetizers

Difficulty: Easy

Cuisine: American

Yield: 4 Servings

Dietary: Low-Carb, Vegetarian

Ingredients

→ Main Ingredients

01 About 1¼ pounds of small to medium zucchini (3 pieces)
02 1½ tablespoons olive oil (extra virgin)
03 2 tablespoons Parmesan (or use nutritional yeast for a plant-based option)
04 2 tablespoons panko crumbs
05 1 tablespoon white whole wheat flour (or regular flour works too)
06 ¼ teaspoon black pepper, ground
07 ½ teaspoon salt (kosher kind)
08 ¼ teaspoon onion seasoning

Instructions

Step 01

Slice zucchini into four lengthwise pieces, then cube into half-moons about ¾-inch thick. Add them to a big bowl.

Step 02

Pour some olive oil over the zucchini, mixing it around so everything's completely covered.

Step 03

Combine the panko, Parmesan, flour, salt, onion powder, and pepper in a different bowl. Sprinkle this mixture onto the zucchini and toss again to coat.

Step 04

Turn the air fryer to 400°F. Cook the zucchini chunks in a few batches for about 7-9 minutes. Give it a shake now and then! They'll be golden and tender—not soggy when done.

Notes

  1. Keep warm at 200°F in the oven while cooking batches.
  2. It stays good for up to 4 days in the fridge.
  3. Reheat using the air fryer or in a 350°F oven.
  4. Skip freezing. Thawed zucchini turns pretty mushy.

Tools You'll Need

  • An air fryer
  • A big bowl for mixing
  • Knife for slicing
  • A cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy if Parmesan is included.
  • Not gluten-free if using typical flour and breadcrumbs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 99
  • Total Fat: 7 g
  • Total Carbohydrate: 8 g
  • Protein: 3 g