Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), cut into spears
  • ½ cup (50g) Panko breadcrumbs
  • ¼ cup (25g) grated Parmesan cheese
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) smoked paprika
  • ¼ tsp (1.5g) salt
  • ¼ tsp (1.5g) black pepper
  • 1 large egg (approx. 50g), beaten
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Wash the zucchini and pat them completely dry with paper towels. Slice each zucchini lengthwise into quarters, then slice those quarters in half lengthwise to create uniform spears approximately 3-4 inches long.
  2. Set up a dredging station: place the beaten egg in one bowl, and combine the Panko, Parmesan, garlic powder, paprika, salt, and pepper in a second bowl.
  3. Dip each zucchini spear into the beaten egg, letting the excess drip off, then press firmly into the Panko mixture until fully enveloped.
  4. Preheat the air fryer to 375°F (190°C). Arrange the spears in a single layer in the basket, ensuring they are not overcrowded.
  5. Lightly spray the tops of the spears with olive oil. Cook for 10-12 minutes, shaking the basket halfway through, until the exterior is mahogany-colored.