Ingredients
Equipment
Method
Preparation
- Slice zucchini into 1/4-inch rounds. Salt them and let sit for 10 minutes, then blot completely dry with paper towels.
- Set up a dredging station: flour mixed with spices in one bowl, beaten eggs in the second, and panko mixed with parmesan in the third.
Cooking
- Dip each slice into flour, then egg, then press firmly into the panko-parmesan mixture until fully coated.
- Arrange in a single layer in the air fryer basket. Spray with oil and cook at 400°F (200°C) for 8-10 minutes, flipping halfway through, until charred at the edges.
- Transfer to a bowl and sprinkle with finely chopped parsley while hot.
Nutrition
Notes
Ensure zucchini is thoroughly dried after salting for maximum crispiness.
Do not overlap slices in the air fryer basket; airflow is key for the toasted panko texture.
Do not overlap slices in the air fryer basket; airflow is key for the toasted panko texture.
