Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), cut into spears
  • 1/2 tsp (3g) fine sea salt
  • 1/2 cup (65g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (60g) Panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (3g) garlic powder
  • 1/2 tsp (1g) smoked paprika
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Cut each zucchini lengthwise into quarters, then slice each quarter in half lengthwise to create spears.
  2. Toss spears with salt and let them sit for 10 minutes to purge excess moisture.
  3. Pat every spear thoroughly with paper towels to remove the surface moisture.
  4. Roll the dried spears in flour, shaking off any excess.
  5. Dip each spear into the beaten eggs until fully submerged.
  6. Press the spears firmly into the mixture of Panko, Parmesan, garlic powder, smoked paprika, and black pepper until a thick, even layer adheres.
  7. For Oven: Preheat to 425°F (218°C). Place spears on a wire rack over a baking sheet and bake for 15-20 minutes, turning once. For Air Fryer: Preheat to 400°F (200°C) and air fry in a single layer for 8-12 minutes, shaking halfway through.