Wash the zucchini and cut it into ⅓-inch thick slices.
Add the flour to a ziploc bag or large bowl, then add the zucchini slices and toss to coat.
Beat the egg in a bowl, then briefly whisk in the flour, milk, paprika, and salt until you have a smooth batter.
Place the panko breadcrumbs in a bowl.
Dip the floured zucchini slices into the wet batter to fully coat them, then dip both sides into the breadcrumbs until fully covered.
To cook in the air fryer:
Place the coated zucchini bites in the air fryer basket in a single layer (cook in batches if necessary), spray with a little oil, and air fry at 400°F/200°C for 5-7 minutes on one side until golden. Flip them over with tongs, then spray with a little oil and cook for a further 5 minutes or until golden.
To oven bake:
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the prepared zucchini bites onto the baking sheet and bake in the oven for 10-12 minutes or until golden, then flip them over and bake for a further 10 minutes or until golden. The exact time will depend on how thick your zucchini are sliced.
Notes
Variations
Add cayenne to the batter for a kick of heat!
Stir ¼ cup parmesan into the breadcrumbs for a cheesy flavor.
Store: Store your zucchini bites in an airtight container in the refrigerator for up to 3 days.Reheat: Reheat them in the air fryer at 400°F/200C for a 5minutes, the oven (375°F for 7-10 minutes), or pan fry in a little oil for 5-7 minutes, turning once. Whichever method you use, ensure they're warmed all the way through.Freeze: This recipe is not suitable for home freezing, since the texture will change.