If you’re diving into the world of air fryer cooking for the first time, these crispy Garlic-Parmesan Zucchini Fries are a great way to start. They’re flavorful, nutrient-packed, and delightfully simple—perfect for a quick lunch, a snack, or even a fun side dish for dinner.
Ingredients
- 2 medium zucchini, cut into fries or sticks
- 1 cup breadcrumbs (panko or whole wheat)
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 large egg, beaten
- Cooking spray or a light drizzle of olive oil
Instructions
Begin by preparing your zucchini: trim the ends, then slice into even-sized “fries.” Pat them dry with a paper towel to help the seasonings stick. In one shallow bowl, whisk together the breadcrumbs, Parmesan, garlic powder, paprika, salt, and black pepper. In another bowl, beat the egg.
Dip each zucchini piece into the egg, letting any excess drip off. Press the zucchini stick into the breadcrumb mixture, coating it thoroughly on all sides. Gently shake off any extra crumbs.
Arrange the coated zucchini fries in a single layer in your air fryer basket, making sure they’re not overlapping. Lightly mist the tops with cooking spray or drizzle a little olive oil to help them crisp up. Cook at 375°F (190°C) for about 10 to 12 minutes, flipping them halfway through, until golden and crunchy.
When your Garlic-Parmesan Zucchini Fries are beautifully browned, take them out and serve immediately—maybe with a side of marinara sauce or a creamy Greek yogurt dip.
These zucchini fries are a winner for anyone seeking a healthier version of crunchy snacks or fries without the excess oil. The air fryer method keeps them crisp on the outside and soft on the inside, pleasing both picky eaters and health-conscious diners. If you want to spice things up, swap the Parmesan for a vegan cheese substitute or add a pinch of chili flakes to the breadcrumb mixture. With just a few ingredients and the magic of hot air, these zucchini fries are an easy way to introduce yourself—or others—to the wonders of air-fried cooking.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
