Crispy Zucchini Bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Roughly 1¼ pounds of small or medium zucchini (around 3 pieces)
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1½ tablespoons of olive oil (extra-virgin preferred)
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2 tablespoons of finely grated Parmesan or nutritional yeast (for a vegan option)
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2 tablespoons of panko crumbs
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1 tablespoon of white whole wheat or all-purpose flour
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¼ teaspoon of ground pepper
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¼ teaspoon of onion powder
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½ teaspoon of kosher salt
# Instructions:
01 -
Slice the zucchini into ¾-inch thick half-moons after cutting them lengthwise into quarters. Put them in a big bowl.
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Pour the olive oil over the zucchini and combine everything until it’s well coated.
03 -
In a different bowl, mix your panko, flour, Parmesan, salt, black pepper, and onion powder. Sprinkle this mixture onto the zucchini, stirring to coat each piece thoroughly.
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Set your air fryer to 400°F. Cook the zucchini in sections for 7 to 9 minutes, shaking the basket occasionally. They should come out soft inside and crispy golden on the outside.
# Notes:
01 -
You can keep batches warm in an oven at 200°F until ready to serve.
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Store leftovers in the fridge for up to four days.
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Reheat them in the oven or air fryer at 350°F for the best taste.
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Don’t freeze these since thawing makes them soggy.