Air Fryer Zucchini

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3 small/medium zucchini (about 1 ¼ pounds)

1 ½ tablespoons extra-virgin olive oil

2 tablespoons panko breadcrumbs

2 tablespoons finely grated Parmesan cheese (for a vegan version, use nutritional yeast)

1 tablespoon white whole wheat flour or all-purpose flour

½ teaspoon kosher salt

¼ teaspoon onion powder

¼ teaspoon ground black pepper

If you’d like to keep the zucchini warm between batches, preheat the oven to 200°F. Trim off the ends of the zucchini and cut into quarters length-wise. Place each quarter against the cutting board, flat side down, then cut crosswise into ¾-inch thick half-moons so that you have chunks that are about ¾ inch in size each. Place in a large mixing bowl.
Drizzle the zucchini with the oil. Toss to coat.
In a separate bowl, stir together the panko, Parmesan, flour, salt, onion powder, and pepper. Sprinkle over the zucchini, then toss to coat the zucchini as evenly as possible.
Preheat the air fryer to 400°F. Place half of the zucchini in the air fryer basket in an even layer (no need to coat it with nonstick cooking spray).
Air fry zucchini for 7 to 9 minutes, shaking a few times throughout, until the breadcrumbs are golden and the zucchini is tender but not mushy. Transfer to a serving plate or a parchment-lined baking sheet if keeping warm in the oven. Repeat with remaining zucchini.