Start preheating while you're washing and prepping your zucchini. Most air fryers reach temperature in about three minutes, but giving it five to six minutes ensures the basket is properly heated. This matters more than you'd think. A fully preheated air fryer creates that initial crisp on the Parmesan that you're after.

Wash your zucchini under cool running water and pat completely dry with paper towels or a clean kitchen cloth. Moisture is the enemy of crispiness. Slice each zucchini into thin half-moon pieces, roughly three-quarters of an inch thick. Aim for consistency—uniform pieces cook evenly. If your zucchini is particularly large, you can cut the half-moons in half lengthwise to create smaller bite-sized pieces. Transfer to a large mixing bowl.

Drizzle the olive oil over your zucchini pieces—I use a spray bottle for more even distribution, which helps prevent over-oiling certain pieces. Add the garlic powder, onion powder, salt, black pepper, and Italian seasoning if using. Using your hands or two forks, toss everything together for about 30 seconds until every piece is lightly coated. The oil should be distributed, not pooled in the bottom of the bowl.

Sprinkle your freshly grated Parmesan over the seasoned zucchini and toss again gently—I recommend using two forks or a large spoon rather than your hands to avoid compacting the cheese. You want it distributed throughout, not clumped. The Parmesan will melt slightly and create those golden crispy edges that make this dish so special.

Cut a piece of parchment paper to fit your air fryer basket—this is non-negotiable. It keeps the cheese from sticking, prevents the basket from becoming a cleaning nightmare, and actually helps the zucchini cook more evenly by distributing heat slightly. Layer your seasoned zucchini pieces in a single layer on the parchment. They can touch slightly, but they shouldn't be stacked or overcrowded. If your basket is small, work in batches.

Set your timer for 8 to 12 minutes at 390°F. After 3 minutes, open the basket (don't be shy—it won't affect the cooking much), give it a good shake to redistribute the pieces, and return it to cooking. Do this shake again at the 6-minute mark. By 8 minutes, check for doneness. You're looking for tender zucchini with golden-brown, slightly crispy Parmesan edges. The Parmesan should look toasted and smell nutty and wonderful. If your pieces still look pale, give them another minute or two and check again. Air fryer temperatures vary slightly between models, so the first time you make this, stay in the kitchen and peek. Once you know your machine's personality, you can walk away with confidence.

Transfer your zucchini bites to a serving plate immediately—this prevents them from sitting in steam and losing their crispiness. A light squeeze of fresh lemon juice right before serving brightens everything and adds a pop of acidity that balances the savory cheese. Serve warm, ideally within a few minutes of coming out of the air fryer.