Step 1

Thinly slice zucchini using a mandoline or knife. Using a mandoline ensures you get a thin even cut. Place zucchini slices on top of dish towel. Sprinkle with salt. Cover with another dish towel, and then place a heavy pan on top. Press for 15 minutes. (This will extract some of the moisture from the zucchini and will help them come out of the air fryer nice and crispy.)

Step 2

Combine ground flax and water whisking together until combined. Allow to sit for 5 minutes or until it thickens. Transfer to shallow bowl.

Step 3

In a shallow bowl combine Panko breadcrumbs, almond flour, Italian seasoning, nutritional yeast, baking powder, salt and pepper.

Step 4

Dredge zucchini in flax egg ensuring it is completely covered on all sides.

Step 5

Transfer to breadcrumb bowl and cover on all sides.

Step 6

Place in air fryer basket. Do not overcrowd or overlap. Bake at 375 F for 10 minutes turning at the 5 minute mark. Cook in batches. While one batch is baking, prepare the zucchini for the next batch.