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Crunchy, amber-colored zucchini chunks come out of the air fryer with an expertly flavored Parmesan-panko outer layer. This speedy and nutritious method turns ordinary zucchini into an irresistible accompaniment that might upstage your main dish completely.
When I first tried zucchini in my air fryer, I couldn't believe how just mixing Parmesan and panko made such a satisfying crunch. It's now what I always do when summer brings too many zucchinis to handle.
Key Ingredients
- Fresh Zucchini: Go for solid, medium ones
- Panko Breadcrumbs: Gives that amazing crunch
- Fresh Parmesan: Brings rich flavor depth
Step-by-Step Guide
- Getting Ready (5 minutes):
- Slice zucchini into similar sizes. Dry them well with towels. Coat with olive oil. Add plenty of seasoning. Set up all coating ingredients.
- Adding Coating (5 minutes):
- Combine dry stuff in a container. Work with small batches of zucchini. Roll to coat completely. Remove extra coating. Place in one layer.
- Cooking Time (7-9 minutes):
- Warm up air fryer to 400°F. Add zucchini without stacking. Flip basket at halfway point. Look at 7 minutes. Keep going until they turn golden.
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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 make that initial crispy shell that keeps moisture inside. At 400°F, your zucchini gets that nice golden outside while staying juicy inside.
Keeping Leftovers
They're best fresh off the fryer, but you can save extras if needed:
- Store with paper towels in container
- Keep in fridge for 3 days max
- Heat quickly in air fryer again
- Don't use plastic containers
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Flavor Twists
After making tons of batches, I've found these tasty options:
- Mix of Italian herbs with garlic
- Spicy taco blend
- Zesty ranch mix
Great Companions
This flexible side goes well with many main dishes:
- Chicken off the grill
- Fish from the pan
- Any pasta creation
- Simple rice dishes
This Air Fryer Zucchini turns a basic veggie into something special. When you want a healthy snack or fancy side, it'll give you crispy, tasty results every time. The mix of Parmesan, panko, and good timing creates something that might become your favorite way to eat veggies.
Just remember: For super crispy zucchini, make sure to get rid of extra water before cooking and eat them right away when they're at their crunchiest. Every batch gives you a chance to get better and try new flavors.
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Frequently Asked Questions
- → How do I make it vegan?
- Swap Parmesan cheese out for nutritional yeast instead.
- → Why did my zucchini get soggy?
- Avoid crowding the fryer basket and stick with a high heat of about 400°F.
- → Is it okay to freeze leftovers?
- No, it’s better fresh since thawed zucchini turns soft and watery.
- → What’s the best way to warm up leftovers?
- Use an air fryer or bake in the oven at 350°F until it’s hot and crisp.
- → How do I tell when the zucchini is done?
- It should be gently soft inside and teasingly golden on the outside after 7-9 minutes.