Air Fryer Zucchini Batons with Almond Lemon Herb Crust

Instructions

1. 1

   Preheat the air fryer to 390°F / 200°C for 3 minutes.

2. 2

   Wash the zucchini, dry them well, and cut them into thick, even batons. Sprinkle with half of the salt and let them rest for 5 minutes; then pat dry with paper towels to remove excess moisture.

3. 3

   In a wide bowl, combine the almond flour, grated Parmesan, gluten-free breadcrumbs, lemon zest, half of the garlic powder, dried oregano, dried parsley, black pepper, and a small spoonful of the olive oil.

4. 4

   In another bowl, beat the egg with a pinch of salt until smooth.

5. 5

   Dip each zucchini baton into the beaten egg, then coat it with the almond-Parmesan mixture, pressing gently so the crust sticks well.

6. 6

   Arrange the batons in the air fryer basket in a single layer. Drizzle or brush the remaining olive oil over the top.

7. 7

   Cook at 390°F / 200°C for 7 minutes. Open the basket, carefully turn the batons, and cook for 7 more minutes at 390°F / 200°C, until golden and crisp.

8. 8

   While they cook, make the sauce by stirring together the Greek yogurt, lemon juice, fresh garlic, chopped chives, the remaining garlic powder, and a pinch of salt until smooth.

9. 9

   Serve the zucchini batons immediately with the yogurt, garlic, and chive sauce on the side.