1-First: Gather and Prep Ingredients Wash and trim the ends of the 3 small/medium zucchini, then cut them into quarters lengthwise. Place each quarter flat side down and cut crosswise into 3/4-inch thick half-moons for bite-sized chunks. Place them in a large mixing bowl, drizzle with 1 ½ tablespoons olive oil, and toss to coat evenly.

2-Second: Mix the Coating In a separate bowl, combine 2 tablespoons panko bread crumbs, 2 tablespoons finely grated Parmesan cheese (or nutritional yeast for vegan), 1 tablespoon white whole wheat flour, ½ teaspoon salt, ¼ teaspoon onion powder, and ¼ teaspoon black pepper. Sprinkle this mixture over the oiled zucchini and toss until everything is coated evenly, ensuring a crispy exterior.

3-Third: Preheat and Cook Preheat your air fryer to 400°F. Place half of the zucchini in a single layer in the air fryer basket to promote even cooking. Cook for 7 to 9 minutes, shaking the basket occasionally to get golden, crispy breadcrumbs without making the zucchini mushy.

4-Fourth: Finish and Serve Transfer the cooked zucchini to a serving plate and repeat with the remaining batch. Keep the first batch warm in an oven set at 200°F if needed. Serve immediately for the best texture, paired with meats, fish, pasta, or as a standalone snack. For more tips on making this gluten-free, check our section on Dietary Substitutions below.