Zucchini paprika garlic powder onion powder salt pepper shredded Parmesan cheese *a full list of ingredients and measurements for this recipe can be found in the recipe card at the bottom of the page.
Lightly spritz the zucchini spears with olive oil spray and evenly dust the seasoning mixture over the zucchini. Sprinkle with Parmesan cheese and place in a single layer in the air fryer basket.
Air fry for 6-8 minutes, until the zucchini and Parmesan cheese begin to turn golden brown. PRO-TIP: make sure you leave room in the basket between each piece of zucchini so it cooks just right and gets a good crisp.
Preheat the air fryer to 375° F. Trim the ends of the zucchini and slice in half lengthwise, then in half again to make spears. Lightly spritz the zucchini spears with olive oil cooking spray and evenly dust the seasoning mixture over the zucchini.
Sprinkle with Parmesan cheese and place in a single layer in the air fryer basket. Cook for 6-8 minutes, until the zucchini and Parmesan cheese begin to turn golden brown.
Calories: 23kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3 mg | Sodium: 125 mg | Potassium: 128 mg | Fiber: 1g | vitamin A: 187IU | vitamin C: 9 mg | Calcium: 42 mg | Iron: 1 mg AirFryerzucchini is a great way to enjoy vegetables that’s quick and easy.
Zucchini doesn’t have to be boring and learning how to cook it in the air fryer will change your life. Servings for 2-4 is easily attainable, depending on the size of your fryer.
Second of all, it’s so much faster than roasting zucchini in the traditional oven because you don’t have to wait to preheat. Cooking close to the heating element gives the zucchini a delicious crust that’s hard to achieve in the traditional oven.
Print Recipe The thickness of the cut zucchini slices is the most important for determining cooking time and final texture. We find that cutting the zucchini into 1/2” or slightly thicker gives a great balance between browning the slices and cooking them through to be tender without being overly soft.
Or 455g total) Olive oil or cooking spray 1/2 teaspoon garlic powder salt, to taste black pepper, to taste Lightly oil or spray the zucchini slices on both sides and then season with garlic powder, salt and pepper.
Not to mention that I was so happy to find a way of cooking all the fries in one batch. Usually, you would be instructed to place them in the air fryer in one layer and cook them in two batches.
However, this method allows you to cook all of them at once without worrying about the side effects. I normally associate any kind of breaded foods with deep-frying.
Although I often make baked schnitzel or pinko chicken in the oven, still, the first thought when thinking about breading is deep-frying. Not only because of the amounts of oil involved, but also because of the mess, the fat that I have to discard somewhere afterward, the smell and so on.
Although I only have it for a couple of months now, I have been using it extensively, there is hardly any other extra kitchen gadget that I use that often nowadays. I use a Lesser Hairdryer XXL to make this recipe.
Season and bread the sticks, place them in the air fryer and cook turning once. I think that “turning once” is the “hardest/ annoying” part of the recipe… otherwise, this cannot be easier.
Cut the vegetables into sticks, about 4 cm/ 1 ½ inches long. Mix well with 2 tablespoons freshly grated Parmesan, salt, and pepper.
Arranging the pieces this way will allow them all to become nice and crispy without you having to cook them in two batches. Spray again and air fry the zucchini for 5 minutes.
Carefully remove the first layer of zucchini from the basket (using tongs) and place them on a large plate. Gently flip the pieces that are still in the basket on the other side.
Return the sticks from the plate back to the basket, arranging them again in the opposite direction, but making sure that they are lying on the other side as well. Serve the air fryer zucchini as a light meal with a dip of your choice.
450 g/ 1 lb zucchini 30 g/ 1 oz/ ¼ cup all-purpose flour ½ teaspoon fine sea salt ¼ teaspoon black ground pepper ½ teaspoon dried thyme ¾ teaspoon garlic powder ½ teaspoon sweet paprika powder 2 eggs 75 g/ 2.7 oz/ ½ cup dried breadcrumbs 2 tablespoons freshly grated Parmesan fine sea salt and black pepper cooking spray oil Cut the zucchini into sticks, about 4 cm/ 1 ½ inch long.
Return the sticks from the plate back to the basket, arranging them again in the opposite direction, but making sure that they are lying on the other side as well. It comes out nice and browned in places without being too mushy in the middle, and it only takes 8 minutes.
My usual method for cooking zucchini is this one over here where I actually leave the zucchinis whole, rub them with olive oil, salt, and pepper, and then broil them or grill them. They get nice and brown on the outside but are still slightly firm in the middle.
I found that even if sliced, they don’t get as mushy in the air fryer. The sliced zucchini in the air fryer turn out nice and brown in places, a bit salty (in a good way), and with just the right amount of softness.
Note that you could do this right in the air fryer basket instead of dirtying a bowl. However, I find that some oil and seasoning drops straight through the holes in the basket when I add it directly to the basket.
It comes out nice and browned in places without being too mushy in the middle, and it only takes 8 minutes. Put zucchini slices in a medium bowl with the olive oil, salt, and pepper.
Transfer to the air fryer basket and toss to get them into a single layer. Check and see if they’re browned and slightly softened in the middle.
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