Prep the zucchini: Wash and dry the zucchini thoroughly. Slice into uniform rounds, about 1/8–1/4 inch thick. Thinner slices get crisper, thicker ones stay more tender.

Pat dry: Lay slices on a clean towel and pat dry to remove extra moisture. This helps the coating stick and crisp.

Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. A preheated basket yields better browning.

Make the coating: In a bowl, combine panko, Parmesan, garlic powder, onion powder, paprika, salt, and pepper. Stir to blend.

Set up dredging: Place beaten egg in a shallow bowl. Keep the breadcrumb mix in another bowl. Have a clean plate ready for coated slices.

Coat the zucchini: Dip each slice in egg, let excess drip, then press into the breadcrumb mixture until well coated. Arrange in a single layer on the plate.

Oil lightly: Spray both sides with olive oil spray. A light coat is enough to encourage crispness without sogginess.

Air fry, first side: Place slices in a single layer in the basket (no overlapping). Cook at 380°F (193°C) for 6–8 minutes until lightly golden.

Flip and finish: Flip each piece, spray lightly again, and cook 4–6 more minutes. They’re done when crisp and golden-brown at the edges.

Taste and season: Sprinkle with a pinch of salt while hot. Serve with lemon wedges and your favorite dip.