Ingredients:

  • 1 medium (225g) zucchini, sliced into 1/4-inch rounds
  • 1 medium (225g) yellow summer squash, sliced into 1/4-inch rounds
  • 2 tbsp (30ml) olive oil
  • 1/3 cup (30g) grated Parmesan cheese
  • 1/4 cup (30g) Panko breadcrumbs
  • 1 tsp (2g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Pat the zucchini and squash slices thoroughly with paper towels to remove excess surface moisture, then place the dried slices into a large mixing bowl.
  2. Drizzle the olive oil over the slices and toss until evenly coated.
  3. In a small bowl, whisk together the Parmesan cheese, Panko breadcrumbs, garlic powder, salt, and black pepper. Sprinkle the mixture over the vegetables and toss gently until evenly coated.
  4. Preheat the air fryer to 400°F (200°C). Arrange the squash slices in a single layer in the basket, working in batches if necessary to avoid overcrowding.
  5. Cook for 10 minutes, shaking the basket or using tongs to flip the slices at the 5-minute mark to ensure an even golden-brown crust.