Description
Crispy golden yellow squash bites with a light Parmesan-panko crust, air-fried to perfection and paired with a tangy sauce. A quick, halal-friendly vegetarian dish that balances crunch and tenderness effortlessly.
Ingredients
2 medium yellow squash
1/2 cup halal-certified Parmesan cheese (or vegan alternative)
1/2 cup panko breadcrumbs
1 large egg, lightly beaten
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt to taste
1/4 cup olive oil spray
2 tablespoons lemon juice
2 tablespoons mayonnaise (non-dairy if needed)
1 tablespoon chopped fresh parsley
1/4 teaspoon black pepper
Instructions
Preheat air fryer to 390°F (200°C)
Cut squash into 1/2-inch thick rounds
In a shallow bowl, mix Parmesan, panko, garlic powder, Italian seasoning, and 1/2 tsp salt
Dip each squash slice into beaten egg, then press into crumb mixture until coated
Lightly spray both sides with olive oil
Arrange in a single layer in air fryer basket
Air fry for 6-8 minutes, flipping halfway
In a small bowl, mix mayonnaise, lemon juice, parsley, and pepper to create sauce
Toss cooked squash in sauce just before serving
Notes
For gluten-free option: use gluten-free panko.
Double the sauce if serving as an appetizer.
Store leftovers in an airtight container for up to 2 days.
Can substitute zucchini for yellow squash.
Nutrition
- Serving Size: 6-8 pieces
- Calories: 95
- Sugar: 1g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg