Zucchini is on the menu during summer's hottest days. With the convenience of an air fryer, a crispy garden-fresh zucchini veggie is on the smart-eating meal plan.
I've always admired my Aunt's cooking skills. Several years back, Marge was living in Memphis, TN. I went for a visit, can't really remember why. She had created a recipe for chicken enchiladas and wanted to share it with me. Both of us decided to try to elevate it. Long story short, it was a collaboration that was a winner. More on that another time.
It was at the tail-end of the pandemic when we, see members below, set up an air fryer chat group. It was me, Marge, my Mom, and my friend Jody. Jody is married to my uncle. She's younger than me, so I don't call her Aunt Jody. The recipe for crispy zucchini evolved from the chat group. There are several more to share. Keep reading and watching for these quick and easy dishes.
Six medium-sized zucchini (cut into strips)
2 T. of EVOO
A cup of breadcrumbs
1/2 cup of grated Parmesan Cheese
Salt & Pepper to taste
Toss the zucchini strips in the EVOO and salt and pepper. Mix the breadcrumbs and Parmesan cheese together. Roll the zucchini strips in the mixture. Don't coat it. Set the strips in the breading mixture and toss over it with your fingers.
Spray your air fryer with EVOO or coconut oil (solid or liquid...just use a paper towel to brush on the pan). Air fry at 390 degrees for 10 minutes. Go ahead and preheat the air fryer before adding the zucchini strips.