👩🍳 Instructions
1
Preheat the air fryer to 400°F (200°C). Prepare a shallow dish with the breadcrumb mixture: combine panko, Parmesan or nutritional yeast, flour or cornstarch, garlic powder, smoked paprika, oregano, salt, and pepper.
2
Trim the zucchini and cut into uniform 1/2-inch sticks (or rounds). Toss the zucchini with 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper until lightly coated.
3
Dredge each zucchini piece in the breadcrumb mixture, pressing gently so crumbs adhere. Shake off any loose crumbs to avoid burning in the air fryer.
4
Arrange the coated zucchini in a single layer in the air fryer basket without overcrowding. Cook for 10–12 minutes at 400°F (200°C), flipping or shaking the basket halfway through until golden and crisp.
5
Optional: spritz with a little extra oil after 6–7 minutes for an extra-crisp finish. Transfer cooked zucchini to a plate lined with paper towel, squeeze lemon over the top, garnish with parsley, and serve immediately with preferred dips.
