Air Fryer Zucchini with Parmesan Crust
by Tavolino
Crispy zucchini slices with a savory Parmesan-herb breading, gently cooked in the air fryer with little oil.
Ingredients
- Zucchini 500 g
- Salt to taste
- Cornstarch 2 tbsp
- Egg 1
- Breadcrumbs 50 g
- Parmesan, grated 30 g
- Herbes de Provence 1 tsp
- Black pepper, ground 1 pinch
- Cayenne pepper 1 pinch
- Vegetable oil a little
Preparation
- 1
Wash and dry the zucchini and trim the ends.
- 2
Cut the zucchini into slices about 1 cm thick.
- 3
Place the slices in a colander, salt them, and let them sit for 10 minutes to draw out moisture.
- 4
In a bowl, mix the cornstarch, herbes de Provence, pepper, and cayenne pepper.
- 5
In a deep plate, crack and whisk the egg.
- 6
In a shallow plate, combine the Parmesan and breadcrumbs.
- 7
After the resting time, thoroughly pat the zucchini slices dry with paper towels.
- 8
First, coat the slices in the starch mixture.
- 9
Then, dip the slices on both sides into the whisked egg.
- 10
Finally, coat the slices in the Parmesan-breadcrumb mixture.
- 11
Brush the perforated air fryer tray with a little vegetable oil.
- 12
Place the zucchini slices side by side on the tray and brush or spray them with oil as well.
- 13
Cook in the air fryer at 170 °C for 14 minutes until golden brown.