1. Slice zucchini in ¼ inch thick slices and place in a colander over a bowl. Add salt to zucchini slices and toss to coat. Let sit for 30 minutes to draw the water out of the zucchini.
  2. Remove zucchini from the colander and place on paper towels. Cover with another layer of paper towels, pressing to dry the slices. Let sit for 20 minutes.
  3. Place flour in one bowl and beaten egg in another bowl. In a third bowl combine panko crumbs, grated Kerrygold Dubliner Cheese, pepper, garlic and parsley and stir to combine.
  4. Dredge a zucchini slice in flour, followed by egg and then coat with the panko crumb mixture. Repeat with remaining zucchini slices.
  5. Preheat the air fryer to 390°F.
  6. When the air fryer is done preheating, place zucchini slices in a single layer in the air fryer. Lightly spritz the top of each slice with the cooking spray. Bake for 5 minutes. Turn zucchini slices over and spritz again with cooking spray and cook for an additional 5 minutes. Remove from the air fryer and place on a cooling rack. Repeat in batches until all zucchini are cooked.
  7. Serve warm with marinara sauce.