Ingredients:

  • 2 medium zucchini, sliced into 1/4-inch rounds (approx. 1 lb / 450g)
  • 1 tbsp (15ml) extra virgin olive oil or avocado oil spray
  • ½ cup (50g) finely grated Parmesan cheese
  • 1 tsp (3g) garlic powder
  • ¼ tsp (1.5g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 2 tbsp (10g) Panko breadcrumbs (optional)

Instructions:

  1. Wash the zucchini and pat them completely dry with a paper towel.
  2. Slice the zucchini into uniform rounds, roughly 1/4-inch thick.
  3. In a small bowl, whisk together the Parmesan cheese, garlic powder, salt, and pepper (and optional Panko).
  4. Line a baking sheet with parchment paper and arrange zucchini slices in a single layer, ensuring they do not touch.
  5. Lightly mist the tops of the slices with olive oil spray.
  6. Press a pinch of the Parmesan mixture onto each slice, pressing down slightly so the cheese adheres.
  7. For Oven-Baked: Preheat to 425°F (218°C) and bake for 10–12 minutes until the cheese is golden brown. For Air Fryer: Set to 400°F (200°C) and cook for 7–9 minutes, shaking the basket halfway through.