Crispy Parmesan Zucchini Wedges
Description
These crispy zucchini wedges are coated in seasoned panko and parmesan, then air fried until golden and crunchy on the outside while staying tender inside. They make an easy appetizer, snack, or side dish and are perfect served with marinara, ranch, or your favorite dipping sauce.
Ingredients
Zucchini
Egg Wash
Parmesan Panko Coating
Optional for Cooking and Serving
Instructions
Prepare the Zucchini
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Wash the zucchini thoroughly under cool running water and pat them dry with a clean kitchen towel. Trim off both ends, then slice each zucchini lengthwise. Cut each half again into thick wedges so they resemble chunky potato wedges. Keeping the pieces slightly thick helps the centers stay tender while the coating becomes crisp during cooking.
Coat the Zucchini in Flour
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Place the zucchini wedges and the flour into a large zip-top bag or a wide mixing bowl. Seal the bag or gently toss in the bowl until every wedge has a light, even coating of flour. This dry layer helps the egg mixture cling to the zucchini later and prevents the coating from sliding off during cooking. Shake off any excess flour so the coating stays light and crisp.
Prepare the Egg Wash
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In a small mixing bowl whisk together the eggs and water until the mixture looks smooth and slightly frothy. The added water loosens the eggs so they coat the zucchini evenly without becoming too thick. Set the bowl near your breading mixture so the coating process stays organized and easy to follow.
Mix the Parmesan Panko Coating
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In a medium bowl combine the panko breadcrumbs, grated parmesan cheese, Italian seasoning, garlic powder, and salt. Stir everything together until the seasoning is evenly distributed throughout the crumbs. The mixture should look light and crumbly with visible flecks of herbs and cheese. This combination creates a flavorful, golden crust once it cooks.
Bread the Zucchini Wedges
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Dip each floured zucchini wedge into the egg mixture, allowing any excess to drip back into the bowl. Then place the wedge into the breadcrumb mixture and gently press the crumbs onto the surface so they adhere well. Continue until all wedges are fully coated. The coating should look textured and slightly chunky, which helps create a crisp crust in the air fryer.
Preheat and Prepare the Air Fryer
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Preheat the air fryer to 375°F for about 3 minutes so the basket is already warm when the zucchini goes in. Lightly spray the air fryer basket with olive oil spray to prevent sticking and to help the coating brown evenly. Arrange the zucchini wedges in a single layer, leaving a little space between them so the hot air can circulate properly.
Cook the Zucchini Wedges
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Lightly spray the tops of the breaded wedges with olive oil spray. Air fry at 375°F for 12 to 15 minutes, flipping the wedges halfway through cooking so both sides become evenly golden and crisp. The coating should turn a deep golden color and feel firm to the touch while the centers remain tender. If they appear pale, cook for an additional 2 minutes until the crust looks nicely toasted.
Serve the Zucchini Wedges
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Transfer the cooked wedges to a serving plate while they are still warm and crisp. Serve immediately with marinara sauce or ranch dressing for dipping. The exterior should be crunchy and flavorful while the inside stays soft and tender.
Note
Cutting the zucchini into thicker wedges helps maintain a tender interior while the coating crisps. However, the thicker cut this will mean there will be more moisture vs thin cut fries, so do not skip the flour step as it will help absorb the moisture. This will help you get the crisp & crunchy texture.
If the coating begins to brown too quickly, reduce the cooking temperature slightly and extend the cooking time by a few minutes.
Do not overcrowd the air fryer basket, as proper air circulation is essential for crisp results.
Leftover wedges can be stored in the refrigerator for up to 2 days and reheated in the air fryer at 350°F for 3 to 4 minutes to restore their crisp texture
