Air Fryer Zucchini Fans with Herbed Ricotta, Roasted Lemon and Crunchy Almonds

Instructions

1. 1

   1. Wash and dry the zucchini. Make parallel cuts in each zucchini, leaving the base intact to create a fan shape. Brush the zucchini with 1 tablespoon olive oil (15 ml), then season with salt, black pepper, garlic powder, and smoked paprika, making sure some seasoning gets between the slices.

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   2. Preheat the Air Fryer to 375°F (190°C) for 3 minutes.

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   3. Place the zucchini in the Air Fryer basket in a single layer. Add the thin slices from half of the lemon alongside the zucchini. Cook at 375°F (190°C) for 10 to 12 minutes, until the zucchini are tender and browned on the edges.

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   4. Meanwhile, in a bowl combine the ricotta, Greek yogurt, lemon zest, lemon juice, fresh parsley, fresh mint, and 1 teaspoon of the remaining olive oil (5 ml). Stir until rustic and evenly combined.

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   5. In another small bowl, mix the sliced almonds with the honey and the final teaspoon of olive oil (5 ml).

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   6. Once the zucchini are done, remove them along with the roasted lemon slices. Place the almond mixture on a small piece of Air Fryer paper or in a basket-safe dish and cook at 320°F (160°C) for 3 to 4 minutes, watching closely and stirring once, until golden and crisp.

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   7. Spread the herbed ricotta on a serving platter or individual plates. Arrange the zucchini fans on top, add the roasted lemon slices, and finish with the crunchy almonds.

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   8. Serve immediately, using the roasted lemon slices to squeeze a little extra juice over the zucchini if desired.