Air Fryer Zucchini Parmesan

If there’s one lesson I’ve taken away from my kitchen, it’s that zucchini can be made exciting. I used to see it as the side vegetable of summer—always there but never taking the lead. That was until I tried this Air Fryer Zucchini Parmesan. The first time I prepared it, I recall taking those golden, cheesy rounds out of the air fryer and thinking, Why have I waited so long to try this? They were crunchy, tasty, and slightly addictive.

What Is Air Fryer Zucchini Parmesan?

Just think of it as the healthier version of fried zucchini. You dip zucchini slices into breadcrumbs, Parmesan, and seasoning, then place them in the air fryer until they are golden and crunchy. The end product is a perfectly crisp outside with a tender, juicy inside—like zucchini chips meets cheesy comfort food. It’s fast, gratifying, and it is suitable for a side dish, an appetizer, or a snack.

Why This Recipe Is Special

What gives this zucchini Parmesan its exceptional character is not only that it is easy and healthy—but is also its wonderful taste. The air fryer does its magic, providing the addictive fried texture without the use of oil. And the mix of Parmesan and Italian breadcrumbs gives each piece a strong, savory crunch that makes it taste like it is freshly made in a restaurant kitchen.

Why You’ll Love This Recipe

• Crispy without oil – Just the crunchiness without the greasiness.
• Quick and easy – Approximately 20 minutes from start to finish.
• Kid and crowd-friendly – Even veggie skeptics are won over
• Healthy comfort food – Light, low-carb, and full of flavor.
• Customizable – Perfect as a snack, side dish, or even a base for a light meal.

Tools You’ll Need

Here’s what I use when making this recipe and why:

• Air Fryer – The star of the show. It gives that perfect crispness without deep frying.
• Mixing Bowls – You’ll need two: one for the egg wash and one for the breadcrumb mixture.
• Tongs or Fork – Helps you dip and flip the zucchini slices without getting messy.
• Measuring Cups and Spoons – Accuracy keeps the balance of flavor just right.
• Knife and Cutting Board – For slicing the zucchini into even rounds.
• Cooling Rack or Plate – To rest the cooked zucchini so they stay crisp.

Ingredients

(Serves 4 | Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min)

• 2 medium zucchinis (about 450 g / 1 lb), sliced into ¼-inch (0.6 cm) rounds
• 2 large eggs, beaten
• ½ cup (50 g) grated Parmesan cheese
• ½ cup (60 g) breadcrumbs (Italian or panko work great)
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Cooking spray or a drizzle of olive oil

Optional toppings:

• Extra Parmesan for sprinkling
• Fresh parsley or basil for garnish
• Marinara sauce for dipping

Step-by-Step Instructions

1. Prep your zucchini
2. Zucchini should be cut into thin, even rounds of about ¼ inch thickness. Excess moisture can be removed by drying them with a paper towel, a process that I really like. This simple action can have a great impact on achieving the desired crispy finish.
3. Mix your coatings
4. Break the eggs into a bowl and whisk them. In another bowl, mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper. The fragrance of this mixture is so good already; believe me, it is a little hint of what is coming.
5. Coat the zucchini
6. To coat, first, dip each slice of egg and then, press it with light force into the breadcrumb mixture. Get rid of the excess crumbs—what you want is a thin and even coating, not clumps.
7. Preheat the air fryer
8. For 3 minutes, adjust the temperature to 400°F (200°C). The trick of preheating the zucchini helps in cooking the vegetables uniformly from the start.
9. Arrange and spray
10. First, lightly coat the air fryer basket with cooking spray, and place the slices of zucchini in one layer. No overcrowding; if it is needed, do it in batches. Also, to get the tops nice and crispy, give them a tiny spray.
11. Air fry
12. Let it cook for about 8–10 minutes, turning the pieces over halfway through. They should be delightfully golden and crunchy from both ends.
13. Serve warm
14. You can either sprinkle more Parmesan or fresh herbs on top and serve it right away. Personally, I enjoy the dipping option in marinara or ranch sauce as it makes the perfect ending.

Serving Ideas

• For a simple and veggie-filled Italian night, serve these alongside spaghetti and marinara.
• As a party snack, serve them with sauces for dipping, such as garlic aioli or spicy sriracha mayo.
• Put them on a sandwich or burger for an unconventional crunch.
• ‘Include in a salad or grain bowl as a hot, crispy topping.

Variations & Customizations

• Hot version: Baking powder or chili flakes can be added in small amounts to the breadcrumbs mix.
• Low-carb alternative: Instead of bread crumbs use crushed pork rinds or almond flour.
• Cheesy version: Combine the melting mozzarella or Pecorino Romano with the Parmesan.
• Herb lovers: Add dried oregano or Italian seasoning for a fragrant boost.

Make-Ahead, Storage & Reheating

• Make-ahead: Prep and coat the zucchini slices, then refrigerate (uncooked) for up to 12 hours.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Air fry at 375°F (190°C) for 3–4 minutes until crisp again—skip the microwave to keep the crunch.

Pro Tips (and Mistakes to Avoid)

• Don’t skip drying the zucchini – Moisture is the enemy of crispiness.
• Avoid overcrowding the basket – Give the air some room to circulate for even cooking.
• Use freshly grated Parmesan – It melts and browns better than the pre-shredded kind.
• Flip halfway through – That’s how you get both sides evenly golden.
• Serve right away – Like most air fryer goodies, these are best fresh out of the basket.

Nutrition (per serving)

• Calories: 160
• Protein: 9 g
• Carbohydrates: 10 g
• Fat: 9 g
• Fiber: 2 g
• Sodium: 350 mg

Final Thoughts

If you’ve ever wanted a veggie dish that feels like comfort food without the guilt, this Air Fryer Zucchini Parmesan is it. It’s quick, crispy, and surprisingly satisfying. Once you try it, I promise it’ll become a repeat in your kitchen—I still make it at least once a week.