Air-Fried Zucchini


By Denise Giordano

Healthy, crunchy delicious Vegan recipe that will please the most ardent critics! An egg substitute (flaxseed & water) is used to lower fat and cholesterol. Flax seeds are rich in Omega 3 and protein.


Dairy Free


1 Zucchini
½ cup flour
1 T ground flaxseed
3 T water
1 cup Panko breadcrumbs
1 T almond milk
Smoked paprika
Garlic granules
Salt & pepper


1. Cut zucchini into 12 equal spears. Sprinkle with smoked paprika, garlic, salt & pepper to taste. Set aside.
TIP – My preference is to season the ingredient and not the dredging flour or Panko. The seasoned ingredient will absorb more flavor and there is more control over the spices used.
2. Mix 1 T flaxseed & 3 T water. Whisk well and set aside for 5 minutes.
3. Set up coating station:
a. Bowl with flour
b. Bowl with thickened flaxseed & 1 T almond milk, whisked well periodically.
c. Bowl with Panko breadcrumbs
4. Dredge each piece of zucchini into flour, then coat with flaxseed mixture, then coat with panko breadcrumbs thoroughly, patting breadcrumbs on for even coat.
5. Place in pre-heated air fryer. Don’t crowd them.
6. Cook at 350 for 8-10 minutes, turning over once halfway through cooking.

Serve with your favorite dressing. Enjoy wonderfully crunchy zucchini that is not mushy, is super healthy and delicious!
Yield: 2 servings.
Fat content from flaxseeds: 4g Polyunsaturated fat, .5g saturated fat
*vegan friendly


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