Ingredients
2 medium zucchinis, sliced into 1/4-inch rounds
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (panko for extra crunch)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs, beaten
Cooking spray or olive oil spray
Instructions
Prep Zucchini: Wash and slice zucchini into even rounds. Pat dry with paper towels.
Set Up Breading Station:
Bowl 1: Beaten eggs
Bowl 2: Mix Parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper
Coat Zucchini: Dip each round into the egg, then coat thoroughly in the Parmesan mixture.
Preheat Air Fryer: Set to 375°F (190°C) for 3–5 minutes.
Arrange & Spray: Place zucchini rounds in a single layer in the basket. Lightly spray with oil.
Air Fry: Cook for 10–12 minutes, flipping halfway through, until golden and crispy.
Serve: Enjoy immediately with your favorite dipping sauce.
Notes
Cooking Tips
- Don’t overcrowd: Cook in batches for maximum crispiness.
- Use panko: For a crunchier texture compared to regular breadcrumbs.
- Dry zucchini well: Removes excess moisture so coating sticks better.
- Spray lightly: Helps achieve that golden, crispy finish.
Variations
- Low-Carb/Keto: Replace breadcrumbs with crushed pork rinds or almond flour.
- Spicy Kick: Add cayenne pepper or red pepper flakes to the coating.
- Cheesy Upgrade: Mix in shredded mozzarella or asiago with Parmesan.
- Herb Lovers: Add fresh chopped parsley or basil after cooking.
- Dipping Ideas: Serve with marinara, ranch, garlic aioli, or spicy mayo.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sodium: 320mg
- Fat: 8g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g