Ingredients
Scale
- 2 medium zucchini, sliced into 1-inch thick rounds
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- Optional: Red pepper flakes for heat
Instructions
- Bring a large pot of salted water to a boil. Drop your 1-inch zucchini rounds into the water and blanch them for about 3 to 5 minutes. You want them tender enough to smash, but not falling apart. Drain the zucchini and immediately pat them very dry with a clean kitchen towel or paper towels. Removing excess moisture is the secret to maximum crunch.
- Place the dried zucchini rounds on a flat surface or a parchment-lined tray. Use the bottom of a heavy glass or a measuring cup to gently press down on each round until it is about 1/4 inch thick. In a small bowl, whisk together the parmesan cheese, garlic powder, paprika, salt, and pepper. Drizzle the smashed zucchini with olive oil, then generously sprinkle the cheese mixture over each piece, pressing it slightly into the flesh.
- Preheat your air fryer to 400°F (200°C). Carefully place the seasoned zucchini rounds in the air fryer basket in a single layer. Work in batches if necessary to avoid overcrowding. Air fry for 10 to 12 minutes, or until the cheese has formed a deep golden-brown crust and the edges of the zucchini are dark and crispy. There is no need to flip them, as the air fryer cooks from all sides.
- Carefully remove the crispy rounds from the basket using a spatula to keep the cheese crust intact. Let them rest for 2 minutes; this allows the parmesan to cool slightly and harden further, creating that signature “snap.” Serve them warm with a side of marinara sauce, ranch dressing, or a squeeze of fresh lemon juice.
- Cook Time: 25 minutes