Stuff You’ll Need
- 1 medium zucchini (about 8 oz), quartered lengthwise
- ¾ cup panko breadcrumbs
- 2 Tbsp extra‑virgin olive oil
- ½ cup finely grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 Tbsp all‑purpose flour
- ½ tsp dried oregano, crushed
- ½ tsp kosher salt (or ¼ tsp table salt)
- ¼ tsp freshly ground black pepper
- ½ cup plain Greek yogurt
- ½ tsp finely grated lemon zest (from 1 lemon)
- 1 Tbsp fresh lemon juice
Stuff to Know Before Cooking
A medium zucchini works best for this recipe, but if using a larger or smaller one, cut it into ½-by-4-inch sticks after removing the seeds.
This recipe uses kosher salt; halve each measurement if using table salt
Prepare the Zucchini
Quarter 1 medium zucchini lengthwise and remove the seeds with a vegetable peeler.
Cut each quarter in half lengthwise, then slice crosswise into two pieces, yielding 16 fries total.
Make the Coating
In a bowl, toss ¾ cup panko breadcrumbs with 2 Tbsp extra‑virgin olive oil until evenly coated.
Microwave on high, stirring every 30 seconds, until lightly golden, 1–3 minutes. Transfer to a shallow dish; let cool slightly, then stir in ½ cup finely grated Parmesan cheese.
In a second shallow dish, whisk 1 large lightly beaten egg with 1 Tbsp all‑purpose flour, ½ tsp dried oregano, ½ tsp kosher salt, and ¼ tsp freshly ground black pepper.
Coat the Zucchini Fries
Working in batches, dip each zucchini piece into the egg mixture, letting excess drip off, then press into the panko mixture to coat.
Transfer to a plate.
Air‑Fry the Zucchini
Preheat the air fryer to 400°F. Lightly spray the basket with oil. Arrange the zucchini fries in a single layer (you may need two batches) and air‑fry until golden and crisp, 10–12 minutes, shaking halfway through.
Make the Lemon‑Yogurt Dip
While the fries cook, whisk ½ cup plain Greek yogurt with ½ tsp finely grated lemon zest, 1 Tbsp fresh lemon juice, and a pinch each of salt and pepper until smooth.
Serve
Transfer fries to a platter and serve immediately with the lemon‑yogurt dip on the side.
Air Fryer Zucchini Fries
Ingredients
- 1 medium zucchini about 8 oz, quartered lengthwise
- ¾ cup panko breadcrumbs
- 2 Tbsp extra‑virgin olive oil
- ½ cup finely grated Parmesan cheese
- 1 large egg lightly beaten
- 1 Tbsp all‑purpose flour
- ½ tsp dried oregano crushed
- ½ tsp kosher salt or ¼ tsp table salt
- ¼ tsp freshly ground black pepper
- ½ cup plain Greek yogurt
- ½ tsp finely grated lemon zest from 1 lemon
- 1 Tbsp fresh lemon juice
Instructions
- Quarter zucchini, remove seeds, and cut into 16 fries.
- Toss panko with oil; microwave until golden, then stir in Parmesan.
- Whisk egg, flour, oregano, salt, and pepper.
- Dredge zucchini in egg then panko.
- Air‑fry at 400°F until crisp, 10–12 min, shaking halfway.
- Whisk yogurt with lemon zest, juice, salt, and pepper.
- Serve fries hot with dipping sauce.
