Ingredients

The following ingredients have 4 Servings
  • 1/2 cup part skim ricotta
  • 6 tablespoons part-skim shredded mozzarella
  • 1/4 cup grated Pecorino Romano cheese
  • 2 tablespoons finely chopped parsley (plus more for garnish)
  • 1 giant zucchini (sliced into 12 1/2” thick slices)
  • 3/4 teaspoon kosher salt
  • freshly ground black pepper
  • 2 large eggs
  • 1 cup seasoned whole wheat bread crumbs (or gluten-free crumbs* )
  • olive oil spray
  • 1 cup warmed marinara sauce (Jarred is fine, plus 1/2 cup more for serving)

Instruction

  • Combine the ricotta, mozzarella, parmesan and parsley in a medium bowl.
  • Season both sides of the zucchini with salt and pepper.
  • In a shallow plate, beat the eggs and 1 teaspoon of water together. Place the bread crumbs in another plate.
  • Place each zucchini round in the egg, then the breadcrumbs.
  • Spray a generous amount of olive oil spray on each side and transfer to the air fryer basket in an even layer, in batches as needed.
  • Preheat the oven to 425F.
  • Air fry 380F for 12 minutes turning half way, until crisp, golden and tender in the center. Set aside. Transfer to a baking sheet.
  • Spoon each piece with 1 generous tablespoon of sauce, then 1 tablespoon of the cheese mixture.
  • Bake until the cheese is melted and golden, about 5 to 6 minutes. Garnish with parsley if desired.
  • If you prefer to do this all in the air fryer, you can air fryer in batches 350F until the cheese is melted, about 1 to 2 minutes.  Garnish with parsley if desired.