Can I make zucchini parmesan in an air fryer?

Absolutely! The air fryer gives amazing crispiness with way less oil. Just bread your zucchini rounds as usual, then cook at 375°F for about 8-10 minutes, flipping halfway. Top with sauce and cheese and air fry another minute to melt. Pro tip: arrange them in a single layer - overcrowding makes them steam instead of crisp!

Is this recipe keto-friendly?

You bet! Simply swap breadcrumbs for almond flour mixed with extra Parmesan - it creates this nutty crust that's just as crispy. Stick with full-fat cheeses and watch your marinara carbs (some brands add sugar). My keto version hits all the same cheesy-goodness notes without the carbs!

Can I freeze baked zucchini parmesan?

Here's the deal - you can freeze it, but the texture changes. The zucchini gets softer when thawed. My trick? Freeze just the breaded rounds before baking and sauce/cheese topping. Then bake straight from frozen, adding toppings at the end. Crispiness saved!

What other cheeses work besides mozzarella?

Ooo, fun question! My favorite swaps are provolone for smokiness, fontina for ultra-meltiness, or asiago for sharper flavor. Just avoid super hard cheeses that won't melt well. Mixing cheeses is my secret weapon - try half mozzarella, half gruyère for next-level deliciousness!

Crispy Zucchini Parmesan Recipe - 30 Minute Magic Meal

Name: Baked Zucchini Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 2 medium zucchinis, sliced into 1/4-inch rounds; 1 cup breadcrumbs (use gluten-free if needed); 1/2 cup grated Parmesan cheese; 1 tsp Italian seasoning; 1/2 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper; 1 cup marinara sauce; 1 cup shredded mozzarella cheese; 1 egg, beaten; 2 tbsp olive oil

Baked Zucchini Parmesan

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A lighter twist on classic eggplant Parmesan, featuring crispy breaded zucchini rounds baked with marinara and cheese. Perfect for a quick weeknight meal or a healthy side dish.

Author: Sophia Collins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish/Side Dish
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

2 medium zucchinis, sliced into 1/4-inch rounds
1 cup breadcrumbs (use gluten-free if needed)
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 cup marinara sauce
1 cup shredded mozzarella cheese
1 egg, beaten
2 tbsp olive oil

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow bowl, mix breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
Dip zucchini rounds in beaten egg, then coat with breadcrumb mixture.
Arrange breaded zucchini on the baking sheet. Drizzle with olive oil.
Bake for 15 minutes, flip, then bake another 10 minutes until golden.
Top with marinara sauce and mozzarella. Bake 5 more minutes until cheese melts.
Serve hot as a main or side dish.

Notes

For a low-carb version, use almond flour instead of breadcrumbs.
Air fryer method: Cook breaded zucchini at 375°F for 8-10 minutes, flipping halfway.
Store leftovers in an airtight container for up to 3 days.
Find more recipe inspiration on our Pinterest page.

Nutrition

Serving Size: 1/4 recipe
Calories: 280
Sugar: 5g
Sodium: 620mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 14g
Cholesterol: 70mg

Find it online: https://kitchenuser.net/crispy-zucchini-parmesan-recipe/