Use an air fryer to make the best, most delicious zucchini

Ingredients :

• 2 medium zucchini (about 1 pound total)

• Kosher salt, plus a touch, for seasoning the zucchini, 1/2 teaspoon

• 1/3 cup plain fine breadcrumbs

• freshly grated Parmesan, plus additional for serving, 3 teaspoons

• 2 teaspoons cornstarch

• 1/2 teaspoon garlic powder or 1 teaspoon garlic granules, optional

• 1/4 teaspoon freshly ground black pepper

• 1 pinch cayenne, optional

• 1 tablespoon olive oil

• Cooking spray

STEPS :

     1. Prepare the zucchini :

Cut off the zucchini's ends. Rounds of zucchini 3/16 inch thick should be cut off. Add a pinch of salt and the zucchini to a medium bowl. Toss the zucchini with the salt using a rubber spatula, a big spoon, or your hands and put aside for 5 minutes to let some of the liquid drain out.

     2. Meanwhile, prepare the breadcrumb mixture :

Breadcrumbs, Parmesan (if used), cornstarch, granulated garlic (if using), freshly ground black pepper, a dash of cayenne (if using), and the final 1/2 teaspoon of salt should all be combined in a small bowl.

     3. Dry the zucchini and prepare the air fryer :

There will be some moisture on the zucchini and a small amount in the bowl after 5 minutes. Just a small amount of the extra moisture should be drawn out, not the entire amount. To remove as much of the extra moisture from the zucchini rounds as you can, use a clean kitchen towel or paper towel. There's no need to remove it from the bowl one at a time or move it. 

If your air fryer needs to be warmed up, set it to 325°F. Use the "air fry" setting if your air fryer has other settings.

     4. Coat the zucchini in oil and divide into batches :

Use your hands (or a spoon or spatula) to toss the zucchini with the olive oil until the zucchini rounds are evenly coated. You may need to coat and cook the zucchini in batches, depending on the size of your air fryer (see recipe note). Two batches of the zucchini coated in oil should be used.

     5. Toss the zucchini in the breadcrumb mixture :

Toss the zucchini rounds in the breadcrumbs using a large spoon or spatula (the breadcrumbs have a tendency to stick to your hands). The first set of zucchini should receive around half of the breadcrumb mixture.

     6. Air fry the zucchini :

Spray nonstick cooking spray on the air fryer's basket. The coated zucchini rounds should be arranged in an equal layer. It's acceptable if a few of them somewhat overlap. As it cooks, it will decrease. Bring the basket back to the air fryer and cook for 10 minutes at 325°F. 

Cook the zucchini rounds for a further 8 to 12 minutes, or until they are soft and the coating is golden brown and crispy.

   If preferred, add additional Parmesan to the zucchini before plating it. If serving right away, place the zucchini on a wire rack to prevent it from becoming too soggy. Recoat and air fried the remaining zucchini as before. 

For up to three days, leftover zucchini can be kept in the refrigerator in an airtight container.