- Hi, I'm Becky Striepe from Glue & Glitter
and today we're making my easy, cheesy,
vegan air-fryer zucchini.
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Y'all, this recipe is super easy to make,
the zucchini is tender and flavorful
and you are going to be obsessed
with the easy, cheesy coating.
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Successfully making this recipe is
all about getting your zucchini to a consistent size
and I'm gonna talk you through that now.
In the video, I'm showing you how to cut a small zucchini
but if you have a larger one,
I'll talk you through the slightly different method.
No matter what size of zucchini you have,
you're gonna start by slicing it in half lengthwise.
So you can see that then you're ending up
with like, two kind of half-moon shapes.
If you have a small zucchini like I did,
then you'll cut them again lengthwise,
so you'll end up with four spears per zucchini.
So we're doing two zucchinis, that's eight pieces total.
If you're using a large zucchini or if you have one
that's kind of shaped like this a little bit,
take the wider part and cut it,
as when you cut it in half again,
don't do halves, cut it into thirds,
because you really want consistently sized pieces,
that's how you'll end up with a zucchini that cooks evenly.
Now that you've got the spears,
just dice them up in about half-inch pieces
and you are ready to cook.
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Transfer the diced zucchini to a large bowl
and then add two tablespoons of corn starch,
a teaspoon of Italian seasoning,
a teaspoon of garlic powder
and half a teaspoon of onion powder.
Now, give everything a good stir,
you really wanna make sure
that all of the zucchini pieces are totally coated
in that corn starch mixture, for two reasons,
first of all, big part of the flavor is coming
from that onion-garlic Italian seasoning combo
and also, the cornstarch is
what's going to help the nutritional yeast
in the next step stick to the zucchini
and that's what's bringing that cheesy flavor to the table
so getting everything really well coated
in that cornstarch is crucial.
Right in the same bowl,
you're going to add two tablespoons of nutritional yeast,
1/4 teaspoon of salt and two tablespoons of olive oil.
I know that not everyone who follows this channel does oil.
If you don't do oil you can use aquafaba instead.
The oil is also going to help
the nutritional yeast stick to your zucchini.
So give everything another good stir
and just like before,
you're really trying to get everything well coated.
You shouldn't have too much of the nutritional yeast mixture
at the bottom of the bowl when you're done
but if there's a little bit left, that's fine,
just keep going and get it as well coated as you can.
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Now, you're ready to air fry.
You can also bake the zucchini,
so I'm gonna walk you through both.
So take your bowl of zucchini and either transfer it
to a lined baking sheet
or like in the video, transfer it
right into your air-fryer basket,
no lining needed for the air fryer.
If you're baking, you'll bake your zucchini at 400
for 20 to 30 minutes.
If you're air frying, you'll air fry at 370
for 10 to 15 minutes.
Your zucchini is done when the pieces are tender
but when they are not mushy.
So you want a fork to slide in easily
but you don't want them to be really soft.
In fact, cooking them too long
will actually give you mushy results.
You'd think that cooking longer
would make the coating get crispier,
but as zucchini cooks, it releases water
and so cooking it for too long,
it'll really start to release a lot of moisture
and it'll make the coating get mushy.
Once you're done cooking, you're ready to serve.
I hope that this video has answered
all of your questions about
how to make the zucchini recipe in your air fryer.
If you have any questions
that I didn't address in the video,
feel free to drop a comment, I'm always happy to help
and don't forget to rate and subscribe.
Happy cooking!
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