The quick zucchini parmigiana in an air fryer combines the flavor of Italian tradition with the convenience of lighter cooking. The zucchini, sliced thinly, are layered with slices of provolone and a generous handful of Parmigiano Reggiano. This results in a light dish, free from excess oil but still rich in flavor, ideal both as a main course and a tasty side dish.
If you liked this zucchini recipe, then you can’t miss these delights:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Air Frying
- Cuisine: Italian
Ingredients
- 1.1 lbs zucchini
- 3.5 oz provolone
- 1 oz grated Parmesan
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Baking Dish
- 1 Air Fryer
- 1 Oil Sprayer
Steps
To prepare the quick zucchini parmigiana in an air fryer, start by cleaning the zucchini: rinse them under running water, remove the ends, dry them carefully, and slice them into pieces about 1/8 to 3/16 inches thick.
Take a baking dish suitable for the air fryer and grease it with a little extra virgin olive oil, or use an oil sprayer to distribute the oil more evenly. Arrange the zucchini slices at the bottom, add a pinch of salt, some provolone slices, and a sprinkle of grated Parmesan. Continue alternating the ingredients until you have four layers. On the last layer, drizzle some oil, add grated Parmesan, and, if you like, a few more slices of provolone.
Place the dish in the air fryer basket and cook at 338°F for about 15-18 minutes. Midway, check the surface: if it looks too browned, lower the temperature to 320°F and continue until fully cooked.
Your quick zucchini parmigiana in an air fryer is ready to be served.
Storing Quick Zucchini Parmigiana in Air Fryer
The parmigiana can be stored in the fridge for a couple of days in an airtight container. When serving, simply reheat it for a few minutes in the air fryer.
For a tastier touch, you can add slices of cooked or raw ham to each layer.
