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.
Calories: 36kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 16 mg | Potassium: 512 mg | Fiber: 2g | Sugar: 5g | vitamin A: 390IU | vitamin C: 35.1 mg | Calcium: 31 mg | Iron: 0.7 mg Zucchini is a great versatile vegetable that you can do almost anything to, and it usually tastes amazing.
Technically zucchini is a squash, it has origins all over the world, and likewise, zucchini is cooked differently in all parts of the world, from the Italian who serve it deep-fried, deep flower fritters to Turkey, where they make zucchini pancakes. Firm and shiny skin without blemishes Ideally, the steam should be attached.
Keep in the refrigerator for about 4-5 days, longer than that the zucchini will start to wilt. Zucchini also can be frozen, in order to freeze, slice, then boil for about 2 minutes, then plunge into cold water.
This recipe is perfect as a side dish but also serves up nicely as a light appetizer. Crispy and tender, juicy, and full of great flavor, this easy zucchini recipe ends up on our table at least 1-2 times/month.
It's perfect with salmon, steak, a tater tot casserole, and pretty much anything else we have for dinner. But maybe there is another summer dinner victory: using up the armloads of fresh produce I somehow always find myself with this time of year.
When else are the veggies so delicious, fresh, and beautiful while also being affordable and accessible? So, whether you get your zucchini from the farmer's market, a friend, the grocery store, or your backyard, I hope this zucchini reminds you of the bounties and blessings of this season -- especially given the year we've had-- and the change of perspective that happens when we stop to appreciate all the simple blessings right there on the plates before us.
The ingredient list for this recipe is short, as we are going to let zucchini be the star of the show! The remaining ingredients just complement or showcase the summer vegetable's flavor.
The fresher, the better for this recipe so you want fresh dark green zucchini with smooth skin. It's just the zucchini, olive oil, a touch of salt, and lemon juice, making it healthy clean food to enjoy.
Yes, you can also roast or bake the zucchini, though they won't be as crisp as they are when air fried. To roast, just toss the vegetables with the oil and salt as the recipe directs.
This process mimics deep-frying because the hot air chips up the outside of the food or vegetables you are cooking. Because it uses hot air to crisp instead of oil, the results are usually healthier and lower in fat.
Some of my favorite things to air fry are smashed potatoes, steaks, green beans, salmon, and -- of course -- zucchini ! You can use the air fryer of your choice, as long as it has a basket or tray you can remove from the fryer and shake throughout cooking.
You can double or triple this recipe, but you'll want to cook each batch separately, as not to overcrowd your air fryer. Cut your vegetables in uniform size so they cook evenly.
You can double or triple this recipe, but you'll want to cook each batch separately, as not to overcrowd your air fryer. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate.
Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.