Preheat your oven to 425°F (if baking) or preheat your air fryer to the same temperature.

Slice the zucchini into even ¼ inch thick rounds. Lay the slices out on a baking tray lined with paper towels and sprinkle with ½ tsp salt.

Let them rest for about 10 minutes to remove excess moisture. Pat dry with another paper towel.

In one shallow dish, place the beaten egg.

In another shallow dish, combine grated Parmesan, panko breadcrumbs, garlic powder, Italian herbs, black pepper, and remaining salt.

Dip each zucchini slice into the egg, ensuring it’s fully coated, then press it into the Parmesan breadcrumb mixture, coating both sides well.

If baking, arrange zucchini rounds in a single layer on a wire rack placed over a baking sheet. Lightly spray or brush the rounds with olive oil.

Bake for 20-25 minutes, flipping halfway, until golden and crispy.

If air frying, place rounds in a single layer in the basket, spray lightly with oil, and cook for 12-15 minutes, shaking halfway through.

Serve warm with marinara sauce or your favorite dip. Garnish with fresh parsley for added color and flavor.