Recipe courtesy of Susan Vu for Food Network Kitchen

Air Fryer Zucchini

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 4 servings
The secret to making air fryer zucchini super crispy is a generous amount of olive oil in the breading. The oil helps to mimic the same crunchy crust you’d get from deep-frying, but without the mess. We like to serve fried zucchini with warm marinara sauce, but these bites would be equally delicious (and a bit more indulgent) dipped in creamy ranch dressing or your favorite aioli.



Special equipment:
a 6-quart air fryer
  1. Whisk the flour and 1/4 teaspoon salt in a shallow bowl. Whisk the eggs until smooth in a second shallow bowl. Combine the panko, granulated garlic, onion powder, dried oregano, crushed red pepper and 3/4 teaspoon salt in a third shallow bowl. Drizzle the olive oil into the panko mixture and use your hands to toss and coat the panko. Add the Parmesan and stir until well combined.
  2. Set a wire rack on top of a baking sheet. Working in small batches, season the zucchini liberally with salt, then dredge first in the flour and then in the eggs. Finally, dredge in the breadcrumb mixture, pressing the mixture gently into the zucchini to ensure it adheres, and shake off any excess. Arrange the breaded zucchini on the wire rack and repeat with the remaining zucchini.
  3. Arrange half of the breaded zucchini in the basket of a 6-quart air fryer in a single layer. Cook at 390 degrees F for 8 minutes, then flip the zucchini and continue to cook until crispy and browned all over, another 3 to 7 minutes (see Cook’s Note). Remove to a serving plate and season with a good pinch of salt. Repeat with the remaining breaded zucchini. Serve immediately with warm marinara sauce for dipping.

Cook’s Note

Settings may vary on your air fryer depending on the model. Please refer to the manufacturer’s guide.