1. Preheat oven to 400°F/200°C. Place the oven rack in the upper ⅓ oven the oven.  Place a wire rack inside a baking sheet/tray. This will help cook and crisp both sides when baking.

Slice zucchini thin on a mandoline slicer, about ⅛-inch/4mm thick and all the same length. Depending on how long your zucchini are.

To a large plate, add the breadcrumbs, Parmesan, salt and pepper, mix well.

Brush both sides of the zucchini slices with olive oil and coat in breadcrumbs, pressing them into the slices. Lay them on the rack evenly spaced and sprinkle lightly or brush with more olive oil to help brown.

Bake for 20-30 minutes, or until the breadcrumbs are golden brown. If they’re not browning, you can turn on the broiler/oven grill for the last few minutes.

Heat air fryer to 375°F/190°C. Place the slices in a single layer and cook for 8 minutes, turn and cook for a further 8 minutes, or until browned. You will have to work in batches depending on how large your air fryer tray is.

Allow the baked zucchini to cool slightly. Start with the narrowest end, place cheese pieces evenly along the slice, top with a slice of prosciutto, then basil and roll tightly. Secure with a toothpick.

Serve with sauce for dipping.