Crispy Air Fryer Zucchini Recipe

Name: Crispy Air Fryer Zucchini That Actually Stays Crunchy
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 2 medium zucchini, sliced into 1/4-inch rounds; 1/2 teaspoon salt; 1/2 cup panko breadcrumbs; 1/3 cup grated parmesan cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon Italian seasoning; 1/4 teaspoon black pepper; 1 large egg, beaten; 1 tablespoon olive oil, plus more for spraying; Marinara or ranch, for serving

Zucchini has a bad rep for turning to mush the second it hits heat. Not in the air fryer. When you cut it right and give it a light coat of parmesan and breadcrumbs, air fryer zucchini comes out golden on the outside with a little bite left inside. My kids will fight over the last few pieces, which is more than I can say for most vegetables in this house.

Ingredient notes and swaps

Medium zucchini work best. The giant ones from your neighbor's garden get watery and seedy. Panko gives you the crunchiest coating, but regular breadcrumbs work fine. No parmesan? Swap in a little nutritional yeast for a dairy-free version, or skip the coating entirely for plain seasoned rounds.

Tips and common mistakes

Pat the zucchini dry before you bread it. Moisture is the enemy of crisp. Don't crowd the basket either. Steam gets trapped and everything goes soft. Cook in a single layer, even if it means two batches.

Storage and reheating

Raw zucchini being sliced into rounds on a wooden cutting board, scattered panko and grated parmesan nearby, soft

Recipe

Prep

15 min

Cook

12 min

Total

27 min

Servings

Difficulty

Easy

Ingredients

2 medium zucchini, sliced into 1/4-inch rounds
1/2 teaspoon salt
1/2 cup panko breadcrumbs
1/3 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 large egg, beaten
1 tablespoon olive oil, plus more for spraying
Marinara or ranch, for serving

Instructions

Slice the zucchini into 1/4-inch rounds and sprinkle with salt. Let sit 10 minutes, then blot dry with paper towels.
In a bowl, mix the panko, parmesan, garlic powder, Italian seasoning, and pepper.
Beat the egg in a separate shallow bowl.
Dip each zucchini round in egg, then press into the breadcrumb mixture to coat both sides.
Lightly spray or brush the air fryer basket with oil. Arrange the rounds in a single layer, working in batches if needed.
Air fry at 400F for 10-12 minutes, flipping halfway, until golden and crisp.
Serve hot with marinara or ranch for dipping.

Nutrition Facts (per serving)

Calories

140 kcal

Protein

7 g

Carbs

13 g

Fat

7 g

Estimated values. Actual nutrition varies with brands and portion sizes.

These are best eaten fresh, but leftovers keep in the fridge for two days. Reheat in the air fryer at 375F for 3-4 minutes to bring the crunch back. The microwave will just make them sad and floppy.

Serving ideas

Serve with marinara or ranch for dipping, pile them next to a grilled chicken breast, or toss the seasoned rounds into a wrap. They also make a solid low-effort party snack.