Crispy Parmesan Air-Fried Zucchini
3-4 medium zucchini or yellow squash or a combo
1 tablespoon olive oil
2 tablespoons panko or regular bread crumbs
2 tablespoons grated Parmesan cheese
Pinch each salt, onion powder or garlic powder and black pepper
Cut the zucchini and squash into cubes about 1 inch by 1 inch and toss in the oil. Mix the rest of the ingredients in a small bowl and add to the zucchini and squash to coat. Air fry at 400 degrees for 7-9 minutes, shaking about halfway through the cooking time.
Wendy Wesley is a Tampa Bay registered and licensed dietitian and nutritionist who works to improve the health of the community. In her private practice, she helps individuals and families with weight loss and chronic disease management.
She owns and operates the St. Pete Cooking School where she teaches easy weeknight, nutrient-dense cooking to her students. In 2022, she was voted “Best Nutritionist” by the readers of Creative Loafing Tampa Bay.
Wendy is a food policy activist who writes, speaks and podcasts about chronic disease and nutrition insecurity to local and statewide audiences.
Her articles, recipes, interviews and cooking demonstrations have been featured in the Washington Post, San Francisco Chronicle, Reader’s Digest, Tampa Bay Times and every media outlet in Tampa Bay.
She is a former Baycare Hospital System clinical dietitian. She holds a Master of Science certificate in Human Nutrition from Iowa State University, a Bachelor of Science in Nutrition from the University of Colorado and a Bachelor of Arts in Journalism from the University of Central Florida.