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Crispy Herb‑Crusted Zucchini And Aubergine

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Ingredients

For The Air Fryer Sticks

  • 1 zucchini cut into sticks
  • 1 aubergine cut into sticks
  • to taste cheese Grana Padano or Parmesan grated for the breadcrumb coating
  • to taste breadcrumbs to form the crust
  • to taste garlic powder for gentle savoury flavour
  • to taste dried thyme for aromatic notes
  • to taste fresh parsley chopped, for colour and freshness
  • to taste olive oil Extra Virgin, for coating the sticks and helping the crumbs adhere
  • to taste salt to season the vegetables and coating
  • to taste ground black pepper for a mild kick

For The Yogurt Dill Sauce

  • 200 g plain yogurt
  • to taste fresh dill finely chopped
  • 1 clove garlic grated or crushed
  • to taste lemon juice for brightness
  • to taste olive oil Extra Virgin, a drizzle for richness
  • to taste salt
  • to taste ground black pepper

Instructions
 

  • Wash and dry the zucchini and aubergine, trim the ends and cut both vegetables into even sticks so they cook uniformly in the air fryer.
  • Place the vegetable sticks in a bowl, drizzle with a little olive oil, season with salt and black pepper and toss gently so each piece is lightly coated.
  • In a separate bowl, mix breadcrumbs with finely grated Grana Padano or Parmesan, garlic powder, dried thyme and chopped parsley until the coating is evenly combined.
  • Roll the oiled zucchini and aubergine sticks in the breadcrumb mixture, pressing gently so the crust adheres to all sides, then set the coated sticks aside on a tray.
  • Preheat the air fryer to 180°C / 356°F, then arrange the coated sticks in the basket in a single layer, leaving space between them for good air circulation.
  • Cook the sticks for 12 minutes, checking once halfway through and shaking or turning them if necessary, until the coating is golden and the vegetables are tender inside.
  • While the sticks cook, place the yogurt in a small bowl and add finely chopped dill, a grated garlic clove, a squeeze of lemon juice, a drizzle of olive oil, salt and black pepper, stirring until the sauce is smooth and fragrant.
  • Let the cooked sticks rest for a couple of minutes so the crust firms slightly, then transfer them to a serving plate without covering them tightly.
  • Taste the yogurt dill sauce and adjust the seasoning with a little extra lemon or salt if needed, keeping the flavour bright but balanced.
  • Serve the warm zucchini and aubergine air fryer sticks with the creamy dill yogurt dip alongside, inviting everyone to enjoy the contrast between crisp coating and cool, tangy sauce.

Notes

These Crispy Herb‑Crusted Zucchini And Aubergine Air Fryer Sticks With Creamy Dill Yogurt Dip bring together simple vegetables and a handful of pantry ingredients to create a snack or side dish that feels both playful and refined. You start with one zucchini and one aubergine, but by cutting them into sticks, coating them in a cheesy breadcrumb crust and cooking them in the air fryer, you transform them into golden, crisp bites that are light yet satisfying. The Grana Padano or Parmesan adds a savoury depth to the coating, while garlic powder, thyme and parsley bring gentle aromatic notes that cling to every piece. This recipe is written for someone who may be new to using an air fryer, guiding you calmly through cutting, seasoning and arranging the sticks so they cook evenly and crisp without burning. 

Nutrition

Serving: 120gCalories: 230kcalCarbohydrates: 16gProtein: 9gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 428mgPotassium: 420mgFiber: 3gSugar: 4gVitamin A: 260IUVitamin C: 14mgCalcium: 160mgIron: 1.4mg