Instructions
1-Preheat your oven to 425°F (if baking): Preheat your oven to 425°F (if baking) or preheat your air fryer to the same temperature.
2-Slice the zucchini into even ¼ inch: Slice the zucchini into even ¼ inch thick rounds. Lay the slices out on a baking tray lined with paper towels and sprinkle with ½ tsp salt.
3-Let them rest for about 10 minutes: Let them rest for about 10 minutes to remove excess moisture. Pat dry with another paper towel.
4-In one shallow dish, place the beaten: In one shallow dish, place the beaten egg.
5-In another shallow dish, combine grated Parmesan,: In another shallow dish, combine grated Parmesan, panko breadcrumbs, garlic powder, Italian herbs, black pepper, and remaining salt.
6-Dip each zucchini slice into the egg,: Dip each zucchini slice into the egg, ensuring it’s fully coated, then press it into the Parmesan breadcrumb mixture, coating both sides well.
7-If baking, arrange zucchini rounds in a: If baking, arrange zucchini rounds in a single layer on a wire rack placed over a baking sheet. Lightly spray or brush the rounds with olive oil.
8-Bake for 20-25 minutes, flipping halfway, until: Bake for 20-25 minutes, flipping halfway, until golden and crispy.
9-If air frying, place rounds in a: If air frying, place rounds in a single layer in the basket, spray lightly with oil, and cook for 12-15 minutes, shaking halfway through.
10-Serve warm with marinara sauce or your: Serve warm with marinara sauce or your favorite dip. Garnish with fresh parsley for added color and flavor.