Air Fryer Zucchini Recipe Golden Crispy Parmesan Spears

Instructions:

1. Slice the Zucchini: Trim the ends off the zucchini. Cut each one lengthwise into four thick spears.
2. Sweat the Moisture: Place the zucchini spears on a paper towel-lined baking sheet. Sprinkle generously with 1 teaspoon of coarse salt. Let them sit for 15 minutes to draw out excess water.
3. Thoroughly Dry: Using fresh paper towels, firmly pat every surface of the zucchini spears completely dry. This is essential for crispness.
4. Set up Breading Station 1 (Flour Mix): Combine the flour, 1/2 teaspoon of the garlic powder, and a pinch of salt and pepper in a shallow bowl.
5. Set up Breading Station 2 (Egg Wash): Whisk the 2 large eggs until smooth in a second shallow bowl.
6. Set up Breading Station 3 (Panko Mix): Combine the Panko breadcrumbs, grated Parmesan cheese, dried oregano, remaining 1/2 teaspoon of garlic powder, and black pepper in a third shallow bowl. Stir well.
7. Dredge Process: Take one zucchini spear and coat it fully in the Flour Mix, shaking off excess. Dip the floured spear into the Egg Wash. Immediately dredge the spear into the Panko Mix, pressing firmly with your hands to ensure the Panko adheres completely on all sides.
8. Chill: Place the finished, breaded spears back on a wire rack or baking sheet. Allow them to rest for 5–10 minutes while you preheat the air fryer to 200°C / 400°F for 3–5 minutes.
9. Air Fry: Place the breaded zucchini spears in the air fryer basket in a single layer (cook in batches if necessary). Lightly mist the visible top side of the spears with olive oil spray.
10. Cook and Flip: Air fry for 5 minutes. Open the basket, flip the spears over, and lightly mist the other side with oil spray.
11. Finish: Cook for another 5–7 minutes, or until the coating is deeply golden brown, crispy, and sizzling. Remove immediately, season with a final pinch of salt, and serve hot.