Ingredients:

  • 2 medium zucchinis, sliced into 1/2 inch rounds (approx. 1 lb / 450g)
  • 1 tsp (6g) Kosher salt
  • 1/2 cup (60g) All-purpose flour
  • 2 large eggs, beaten
  • 1 cup (100g) Panko breadcrumbs
  • 1/2 cup (50g) Grated Parmesan cheese
  • 1 tsp (2g) Garlic powder
  • 1 tsp (2g) Italian seasoning
  • 1/2 tsp (1g) Black pepper
  • 1/4 tsp (1g) Cayenne pepper

Instructions:

  1. Place zucchini rounds in a colander and sprinkle with salt. Let sit for 10 minutes to draw out excess water.
  2. Rinse the zucchini quickly under cold water to remove excess salt.
  3. Pat every slice bone-dry with paper towels to ensure a crispy crust.
  4. Set up a breading station with three bowls: one containing flour, one with beaten eggs, and one with a mixture of Panko, Parmesan, garlic powder, Italian seasoning, pepper, and cayenne.
  5. Dredge each slice in flour, shaking off the excess, then dip in the beaten eggs, and finally press firmly into the Panko-Parmesan mixture until fully coated.
  6. Cook using one of three methods: Air Fry at 400°F (200°C) for 8-10 minutes flipping halfway; Bake on a wire rack at 425°F (218°C) for 15-20 minutes; or Fry at 350°F (175°C) for 2-3 minutes per side.