This easy air fryer ‘parmesan’ zucchini, or courgette, recipe is so easy to make and is a great way to jazz up the humble vegetable. They make a great addition to any meal or, because they don’t take very long, a snack if you can’t quite hang on until dinner time.
This is my vegan take on the classic, of course you could use real parmesan if you eat dairy but I like these with nutritional yeast. They would also work with a dairy free parmesan substitute. I use gluten free breadcrumbs in this, however, if you are not gluten free you can just use regular ones.
When you first transfer the batons into the air fryer, not all of the seasoning will have stuck to them and there will be some remaining in the bowl. You will need to check on the batons and give them a shake every five minutes or so, so just add some of the leftover seasoning into the pan and try to toss the batons in it each time.
I will always add an extra sprinkle of the breadcrumb mixture over the top of the zucchini batons once they are cooked, however, I then save up the rest as it makes a lovely crunching topping on salads. If you wanted to amend this recipe and just use one tablespoon of breacrumbs and one tablespoon of nutritional yeast to reduce waste then this is also an option.
I cook these for between 13 and 15 minutes in a preheated airfryer and find that this enough for them to be soft on the inside but nice and crisp on the outside. Timings may differ slightly as not all air fryers are the same so make sure you keep an eye on the parmesan zucchini and keep checking on them.
If you like this recipe, you may also like my Easy Air Fryer Sprouts recipe which you can find here.
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