Air fryer recipe · Snacks
Zucchini Parmesan Rounds
Thin zucchini coins in a crisp parmesan crust that snap like little savoury chips.
- 20 minTotal time
- 200°CAir fryer
- 3Serves
- Contains eggDiet
Nutrition per serving
- 180kcal
- 13.5 gprotein
- 11.4 gcarbs
- 8.8 gfat
- 0.9 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Zucchini2 medium
- Parmesan, grated1/2 cup
- Breadcrumbs1/2 cup
- Egg1
- Garlic powder1 tsp
Method
Slice and dry
Cut the zucchini into thin, even rounds and pat them very dry with a clean towel. Zucchini holds a lot of water, and pulling off that surface moisture first is the key to rounds that turn crisp instead of soft and soggy.
Make the coating
Mix the breadcrumbs, parmesan and garlic powder in a shallow bowl, and beat the egg in a separate bowl for dipping. Keeping wet and dry in two bowls means one hand stays clean and the crumbs do not clump into paste.
Coat the rounds
Dip each zucchini coin in the egg, let the extra drip off, then press both sides firmly into the cheesy crumbs. A good press pushes the coating on so it grips the slice and does not flake away in the basket.
Air-fry until golden
Lay the rounds in a single layer without overlapping and air-fry at 200°C for 10 min, flipping halfway. They are ready when golden and crisp at the edges and hot right through, with the egg-and-cheese crust fully set.
