Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), sliced into 1/2-inch rounds
  • 1 tsp (6g) kosher salt
  • 2 large egg whites (approx. 60ml)
  • 1/2 cup (50g) Panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (3g) garlic powder
  • 1/2 tsp (2g) smoked paprika
  • 1/4 tsp (1g) black pepper
  • olive oil spray

Instructions:

  1. Slice zucchini into uniform 1/2-inch rounds.
  2. Toss zucchini slices with 1 tsp of salt and let them rest on a tray for 10 minutes to draw out moisture.
  3. Use paper towels to firmly pat every zucchini slice bone-dry.
  4. Whisk egg whites in a bowl until frothy.
  5. In a second bowl, combine Panko, Parmesan, garlic powder, paprika, and pepper; mix until evenly distributed.
  6. Dip each zucchini slice into the egg white, let excess drip off, and press firmly into the Parmesan mixture to coat.
  7. For oven: Preheat to 400°F (200°C). Arrange bites on a parchment-lined sheet, spray lightly with olive oil, and bake for 12-15 minutes, flipping halfway.
  8. For air fryer: Arrange in a single layer in the basket, spray with oil, and air fry at 390°F (198°C) for 8-10 minutes, shaking halfway through.