Our Vegan Air-Fried Zucchini Recipe Only Calls For 3 Simple Ingredients

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We all love a simple recipe, especially when there are only three ingredients involved. This three-ingredient vegan air-fried zucchini recipe, brought to us by wellness coach and recipe developer Miriam Hahn, is sort of like a modern version of a classic deep-fried zucchini appetizer. It's a lighter version thanks to the use of an air fryer, and it uses a creamy vegan Caesar dressing as the zucchini coating to make the crunchy panko breading stick. There's no need to heat up the oven or stand over a hot pot of oil on the stovetop — the air fryer does the heavy lifting without skimping on crispy goodness.

"This recipe is perfect to serve as an appetizer but also makes a great side or main dish," Hahn shares. "You can pour warm marinara over it for a saucy side, or turn it into an easy main by adding some cooked pasta and vegan Parmesan." Should you choose to serve it as an appetizer, simply pair the crispy zucchini rounds with extra vegan Caesar dressing for a simple but delicious snack that vegans and non-vegans alike will appreciate.

To make this recipe, start by grabbing two medium to large zucchini. Then you'll need pre-made vegan Caesar dressing (or you could always make your own) and panko breadcrumbs, just make sure to check the ingredient labels to make sure both of these ingredients are indeed vegan. Optionally keep some fresh dill on hand to use as garnish.

Line the air fryer basket with parchment paper or parchment liners.

Cut off the ends of the zucchini and discard.

Slice the zucchini into ¼-inch rounds (use a mandoline, if possible, for the most precise cuts).

Dip the zucchini rounds into the Caesar dressing, allowing excess dressing to drip off.

Dip the dressed zucchini rounds into panko breadcrumbs, pressing lightly to adhere.

Lay the breaded zucchini rounds out in an even layer in the air fryer basket.

Air fry at 350 F for 10 minutes, then flip and cook for 10-12 more minutes, or until golden brown and stiff.

Serve the air fried zucchini warm, optionally garnished with chopped dill. Pair with extra vegan Caesar dressing or your favorite dipping sauce.

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Although this recipe is simple, a few tips will ensure the zucchini comes out perfectly. To start, after washing the zucchini, make sure to thoroughly dry it. You'll also want to pat dry the slices once cut, so that the dressing and breadcrumbs stick better. For slicing, if you have a mandoline, this will give you the most uniform slices. Set the mandoline to ¼-inch thickness and slice safely and carefully. Using a protective glove is important any time you are cutting with a mandoline. A sharp knife will work fine here as long as you take your time to slice with uniform thickness.

The dipping and breading process can become messy, and the zucchini can get clumpy. To avoid this, use one set of tongs for dipping into the dressing, and placing it into the breading bowl. Then use another set of tongs to coat the zucchini slice in the breadcrumbs. If you aren't using tongs, use one hand for the dipping and the other hand for the coating.

When cooking, it's important to flip the zucchini halfway through. Because all air fryers are different, keep your eye on the timing and check on the zucchini every few minutes. The air-fried zucchini will start to soften as it cools, so serve immediately for best results. Don't cover the chips tightly with plastic wrap or foil because the trapped heat will turn into moisture and soften the zucchini. If they sit out and have softened, pop the chips back into the air fryer for 5 minutes to crisp back up.

While three-ingredient recipes offer convenience, you can certainly jazz them up if you have other ingredients on hand. The simplest way to add more depth of flavor to the zucchini is to add some spices. You can try ½ teaspoon of onion and garlic powder for and instant flavor boost. For a smoky taste, add ½ to 1 teaspoon of smoked paprika. For an Italian version, try adding 1 teaspoon of Italian seasoning, and for a spicy version, add ½ teaspoon of cayenne pepper or red pepper flakes.

To make the pre-made Caesar dressing taste more homemade, add a couple teaspoons of fresh lemon juice or a teaspoon of Dijon mustard. You can also change up the dressing with a vegan Ranch, vegan buffalo sauce, or vegan green goddess dressing. Otherwise, skip the dressing and dip the zucchini into tahini with a squeeze of lemon and a pinch of salt.

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