In a small bowl, mix together the cornstarch, Italian seasoning, garlic powder, and onion powder.
Pour the cornstarch mixture into the large bowl of zucchini. Toss to coat well.
Add the nutritional yeast, salt, and olive oil to the bowl. Use a spoon toss the zucchini pieces until they're well coated in the nutritional yeast. It's fine if some of the nutritional yeast is still at the bottom of the bowl, just do your best.
To air fry: Transfer the zucchini to your air fryer basket. Spread it out as much as possible, though overlap is okay. Air fry at 370F for 10-15 minutes, shaking every 3-4 minutes, until the zucchini is tender but not mushy. Serve immediately.
To bake: Arrange the breaded zucchini in a single layer ona lined baking sheet. Bake for 20-28 minutes, checking in a few times during the last 8 minutes. Your zucchini is done when the pieces are tender but not mushy. Serve immediately.
How to dice the zucchini:
Remove the ends of your zucchini.
Slice each zucchini in half lengthwise. You start with two zucchini, so now you have four half moon-shaped pieces.
Slice each of those half moons in half lengthwise again. You'll now have eight long spears. If your zucchini is large, cut the wide end of the half-moon pieces into thirds instead of halves.
Cut those spears into ½" pieces, and you'll end up with nice, uniform chunks of zucchini.
About the aquafaba: Aquafaba is just the liquid from canned beans and works well as a binder in breaded recipes like this one.
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Course Appetizer, Snack
Cuisine Air Fryer, Vegan
Keyword air fryer zucchini
Vegan air fryer zucchini recipe from Glue & Glitter, https://www.glueandglitter.com/air-fryer-zucchini/