Ingredients
Scale
- 2 medium zucchinis, sliced into 1/2-inch rounds or spears
- 1/2 cup Panko breadcrumbs (use gluten-free if needed)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- Olive oil spray
Instructions
- Start by washing the zucchini and patting them completely dry with a paper towel. Slice the zucchini into uniform 1/2-inch rounds or long spears. In a shallow bowl, whisk the egg. In a separate shallow bowl, combine the Panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper. Dip each zucchini piece into the egg wash, then coat it thoroughly in the breadcrumb mixture, pressing gently so the crumbs stick.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Lightly spray the air fryer basket with olive oil spray. Place the zucchini slices in a single layer in the basket, making sure they do not overlap. You may need to cook in batches depending on the size of your air fryer. Lightly spray the tops of the zucchini with more olive oil spray. Air fry for 8 to 10 minutes, flipping halfway through, until they are golden brown and crispy.
- Carefully remove the hot zucchini from the air fryer basket using tongs. Arrange them on a serving platter while they are still hot and crispy. Serve immediately with your favorite dipping sauce, such as marinara, ranch dressing, or a simple Greek yogurt lemon dip. Garnish with fresh parsley or extra Parmesan cheese if desired.
- Cook Time: 20 minutes