Parmesan Zucchini Bites - Air Fried, Baked or Deep Fried

1. Get out and measure all of your ingredients.
2. Slice your zucchini so they are ¼-1/2 inch thick. If they are too thin they can overcook and get mushy, but it depends on what you like too.
3. Sprinkle salt and pepper on raw zucchini slices.
4. In a medium bowl combine Panko and Parmesan. Set aside. Scoop some flour into a bowl. Set aside. Beat eggs in a separate bowl. Set aside.
5. If frying, work in batches of around 8 pieces, depending on the size of your skillet. If baking, fill up your rimmed baking sheet.
6. Dredge zucchini rounds in flour.
7. Dip into eggs.
8. Then press into panko mixture, pressing to coat evenly.
9. Place on parchment covered rimmed baking sheet until ready to prepare.

Fry

1. Heat olive or vegetable oil in a large skillet over medium to medium high heat until a drop of water flicked in it dances.
2. Add prepared zucchini pieces to the skillet and cook until golden and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate.

Bake

1. Preheat oven to 450 degrees.
2. After the zucchini slices are coated place the slices on a baking sheet prepared with tinfoil lightly coated with cooking spray.
3. Bake for 25-30 minutes or until they are golden brown.

Air Fryer

1. Preheat air fryer to 400 degrees.
2. Cook zucchini for 5-6 minutes.
3. Flip, lightly coat with cooking spray and cook for 5 more minutes or done.

To Dip

1. Serve immediately with your chosen dip! Check out our favorites listed on our How to Make Dip post.
2. Serve immediately with ranch dressing or whichever dressing or dip you prefer.
3. Enjoy every bite.