1-First Step: Prep the zucchini Trim off the zucchini ends. Cut each zucchini into quarters lengthwise, then cut crosswise into 3/4-inch thick half-moons so you get bite-sized pieces. Place the cut zucchini into a large mixing bowl. This shape cooks evenly and gives a nice surface for the breadcrumb coating.

2-Second Step: Add oil Drizzle 1 1/2 tablespoons olive oil over the zucchini pieces. Toss gently to coat each piece lightly. The small amount of oil helps the panko brown without making the zucchini greasy. If you prefer a lighter version, use a spray of oil instead, but be careful not to overdo it.

3-Third Step: Mix the coating In a separate bowl, combine 2 tablespoons panko breadcrumbs, 2 tablespoons finely grated Parmesan cheese (or nutritional yeast for a vegan option), 1 tablespoon white whole wheat flour or all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon onion powder, and 1/4 teaspoon black pepper. Stir until the mixture is evenly blended.

4-Fourth Step: Coat the zucchini Sprinkle the breadcrumb mixture over the oiled zucchini and toss gently until each piece is lightly coated. Work in stages if needed so the crumbs stick well. If the coating seems too loose, add a touch more oil, but avoid soaking the pieces.

5-Fifth Step: Preheat the air fryer Preheat the air fryer to 400 degrees Fahrenheit. Preheating reduces cooking time and helps the crumbs crisp right away. No nonstick spray is required for the basket when you use this recipe.

6-Sixth Step: Air fry in batches Place half the zucchini in a single layer in the air fryer basket. Overcrowding causes steaming and soggy results. Air fry at 400 degrees Fahrenheit for 7 to 9 minutes, shaking the basket occasionally so the breadcrumbs brown evenly and the zucchini becomes tender but still slightly firm.

7-Final Step: Serve immediately Transfer the cooked zucchini to a serving plate and repeat with remaining zucchini. Serve right away for the best texture. These crispy zucchini bites make a great snack, side dish, or addition to salads and bowls.