Crispy, golden fried zucchini without any of the fussy prep work. Skipping the salt-sweat step makes this a lightning-fast snack or side, and yes—they freeze and reheat surprisingly well!
Ingredients & Prep:
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The Veggies: Fresh garden zucchini, sliced into rounds or matchsticks.
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The Breading Station: Beaten eggs, and Italian breadcrumbs (or panko for extra crunch).
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Seasoning: Salt, pepper, garlic powder, and a dash of parmesan cheese if you’re feeling fancy.
Instructions:
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Skip the Sweat: No need to draw out the water with salt this time—just slice your zucchini straight up and get right to it.
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Bread It Up: Dip your zucchini slices into the beaten eggs, then coat them thoroughly in your Italian breadcrumbs or panko.
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The Cook (Air Fryer or Oven):
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Air Fryer Method: Cook at 400°F for about 10 to 12 minutes, shaking the basket halfway through until ultra-crispy and golden.
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Oven Method: Spread them in a single layer on a baking sheet and bake at 400°F for about 15 to 20 minutes, flipping halfway.
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Cool Completely: Let them cool down completely before packing them away.
Freezing & Storage Tip (Deli Tub Prep)
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Flash Freeze First: Lay the cooked, cooled zucchini rounds in a single layer on a baking sheet and pop them in the freezer for about 30 minutes so they don’t clump together.
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Pack the Tubs: Transfer them into 8 oz Deli Containers for single-serving snack portions (or scale up to bigger tubs if you’ve got a massive harvest). Just leave a little headspace at the top for expansion.
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How to Reheat: Don’t thaw them! Pop the frozen zucchini straight back into the air fryer or oven at 400°F for a few minutes to get them piping hot and crispy all over again.