Air Fryer Cheese-Crusted Zucchini

1. 1 Zucchini≈ $3.00 per kg 240 g
2. 2 Eggspack 10 pcs ≈ $1.89 0.5 pcs
3. 3 Breadcrumbs 35 g
4. 4 Parmesanpack 200 g ≈ $6.00 20 g
5. 5 Wheat flour 15 g
6. 6 Plain yogurtpack 300 g ≈ $2.10 60 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Garlic≈ $10.00 per kg 3 g
9. 9 Lemon≈ $4.65 per kg 15 g
10. 10 Sunflower oil 5 ml
11. 11 Salt 3 g
12. 12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the zucchini¹ into rounds about 1 cm thick, salt with 1 g of salt and leave for 5 minutes, then pat dry.

2. Beat the egg in one bowl, mix the breadcrumbs, grated Parmesan⁴, and pepper in a second bowl, and put the flour in a third.

3. Dredge the zucchini¹ in the flour, dip in the egg, and coat with the Parmesan⁴ breadcrumbs.

4. Preheat the air fryer to 200 °C, brush the zucchini¹ with oil, and arrange in a single layer.

5. Cook for 10–12 minutes, turning after 6 minutes, until the coating is golden and crisp.

6. Mix the yogurt, dill⁷, minced garlic⁸, lemon⁹ juice, and 2 g salt.

7. Serve the zucchini¹ hot with the yogurt sauce.