Air Fryer Gluten Free Eggplant Parmesan shown in air fryer basket.
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Zucchini Parmesan

Zucchini Parmesan is a fun twist on the traditional eggplant parm. You will fall in love with this air fryer recipe! Zucchini parm will be your new favorite zucchini recipe!
 
Course Main Course
Cuisine Italian
Keyword zucchini parm, zucchini parmesan, zucchini parmesan recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 419kcal
Author Cindy Gordon (Vegetarian Mamma)

Ingredients

  • 1 bag Path of life Tuscan Quinoa Blend
  • 3/4 cup of your favorite marinara sauce
  • 2 zucchini medium size
  • 2 eggs
  • 1.5 cups gluten-free panko crumbs
  • 1/3 c parmesan cheese optional
  • 1 T Italian Seasoning
  • 1 cup mozzarella cheese shredded
  • fresh basil and cilantro
  • salt

Instructions

  • Slice your medium zucchini into 1/4 inch pieces.
  • Salt the zucchini and let it sit for 15 minutes. (this helps to remove moisture)
  • In a small bowl beat eggs, set aside.
  • In a small bowl mix panko, Italian Seasoning and parmesan.
  • Dip each zucchini piece into the egg mixture, followed by the panko mixture to coat. Make sure you do both sides.
  • Cook the zucchini in the air fryer at 400 degrees F for 4 minutes. Then you are going to flip over each zucchini piece and cook for an additional 4 minutes.
  • Gently spoon sauce onto each individual piece of zucchini.
  • Place cheese on zucchini pieces. Cook in your air fryer at 380 degrees F for 2 minutes or  until cheese is melted.
  • Prepare quinoa blend per the directions on the bag, Divide among four plates
  • Place 4-5 zucchini pieces on each plate on top of quinoa.
  • Garnish with basil and cilantro.
  • ENJOY!

Notes

Dairy-free options are to omit the parmesan or you can use vegan parmesan. For a vegan option, you can use maple syrup instead of eggs!
Depending on the size of your air fryer, you may need to prepare this recipe in batches.
If your zucchini pieces are not becoming golden brown, you can spritz them with spray oil to help them crisp.

Zucchini Parmesan Tips:

  • Meat eater? You can add pepperoni to the zucchini parm. You can also use a meat based marinara sauce as well.
  • Vegan or Dairy Free? You can sub out the egg wash for maple syrup and use dairy-free cheese for your zucchini parmesan.
  • Anti-zucchini? You can sub out the zucchini and add in eggplant.
  • Not gluten-free? You can use wheat panko crumbs!
  • Salt-free? If you are trying to avoid added salt, you can skip the step of salting the zucchini. This might make the zucchini a little mushier, but I think you can handle it!

Zucchini Parmesan Questions:

  • Does Zucchini Parmesan freeze well? I have not tried to freeze it, but I would venture to guess that it does not free well. My thoughts are the zucchini might get mushy.
  • What if I don’t have panko crumbs for the zucchini parmesan recipe? That’s no problem, you can crush up crackers to make a crumble that works just the same as pankos!
  • What do I serve the zucchini parm over? You can eat it as is, serve it over pasta or serve it over a quinoa blend like I did. 
  • How long will this last in the fridge? This is not a meal prep type of recipe. The zucchini parmesan recipe tastes best the day of and for leftovers the next day. Beyond the second day, it starts to loose the appropriate texture. 

Nutrition

Calories: 419kcal | Carbohydrates: 53g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 130mg | Sodium: 829mg | Potassium: 475mg | Fiber: 4g | Sugar: 5g | Vitamin A: 789IU | Vitamin C: 21mg | Calcium: 294mg | Iron: 2mg