Home Methods Frying Crispy zucchini roll using Rita Lobo’s Air Fryer recipe

Crispy zucchini roll using Rita Lobo’s Air Fryer recipe

junho 7, 2026

Use a vegetable brush to thoroughly clean the zucchini skin under running water, then dry it completely. The longer the slices, the easier it is to wrap and bake the rolls. Trim the ends and use a vegetable slicer (or mandoline) to cut the zucchini lengthwise into long, thin strips.

Rinse, dry, and roughly chop the basil.
In a bowl, combine the ricotta with 2 tablespoons of olive oil, nuts, and basil, mixing thoroughly with a fork. Add salt, nutmeg, and pepper according to your preference.
To prepare the rolls: lay a slice of zucchini on the surface and put approximately 1 teaspoon of rich temperate at one end. Roll the zucchini around the filling to create a roll. Place it on a tray and continue with the remaining slices, making around 20 rolls in total.
In a large bowl, combine the flour with the parmesan cheese. To coat: drizzle the roll with olive oil and place it in the dish with the breadcrumbs. Press lightly to ensure it is fully covered. Return the coated roll to the rack and repeat with the remaining rolls. Tip: The rolls will be cooked in two stages using an Air Fryer. Coat the first half, and while they bake, prepare the others.

Set the Electrolux Air Fryer by Rita Lobo to 180 °C and bake for 20 minutes.
Put half of the rolls in the basket with the seam facing down, ensuring there is space between each one to allow air to circulate and keep all the golden, crispy surfaces exposed.
Place the basket back into the Air Fryer. Note: there is no need to flip the rolls during cooking. After 20 minutes, move everything to a plate and repeat with the remaining rolls. Serve afterward.