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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
1 hr
Cal/Serv:
191
We love cooking with zucchini because it's versatile and makes a great low-carb swap. We love going back to basics with it too and that usually means breaded and pan fried. Skipping the pan fry for the air fryer though gives you that crispy coating without any extra fat meaning you can eat as much as you like without any remorse! Dip it in your favorite marinara and eat 'em while they are still warm!
Have you made these yet? Let us know how it went in the comments below!
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Ingredients
- 2
medium zucchini, sliced into 1/4" rounds
- 2
large eggs
- 3/4 cup
panko bread crumbs
- 1/3 cup
cornmeal
- 1/3 cup
freshly grated Parmesan
- 1 tsp.
dried oregano
- 1/4 tsp.
garlic powder
Pinch of crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Marinara, for serving
Directions
- Step 1Place zucchini on a plate lined with paper towels and pat dry.
- Step 2In a shallow bowl, beat eggs to blend. In another shallow bowl, combine panko, cornmeal, Parmesan, oregano, garlic powder, and red pepper flakes; season with salt and black pepper.
- Step 3Working one at a time, dip zucchini rounds into egg, then into panko mixture, pressing to adhere.
- Step 4Working in batches, in an air-fryer basket, arrange zucchini in an single layer. Cook at 400°, flipping halfway through, until crispy on both sides, about 18 minutes. Serve warm with marinara.
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