Zucchini crisps up nicely in this simple recipe. The interior is creamy and soft without feeling mushy, with the outside remaining crispy. A squeeze of lemon after cooking adds brightness and tang.
Ingredients:
2 tablespoons grated parmesan cheese
1 tablespoon extra-virgin olive oil
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground pepper
⅛ teaspoon crushed red pepper
1 large (8 ounce) zucchini, sliced ¼-inch thick
2 teaspoons lemon juice plus wedges for garnish
Directions:
Preheat air fryer to 400°F for 5 minutes. Combine 2 tablespoons Parmesan, 1 tablespoon oil, ½ teaspoon oregano, ½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon pepper and ⅛ teaspoon crushed red pepper in a medium bowl. Add zucchini and toss to coat.
Working in batches, if necessary, arrange the zucchini slices in a single layer in the fryer basket. Cook, flipping once, until golden brown, 10 to 12 minutes. Sprinkle with 2 teaspoons lemon juice and serve with lemon wedges.
