Air-Fryer Zucchini

Heat air fryer to 400 degrees for 10 minutes.

Make the coating: In a small bowl, combine 2 tablespoons of the Pecorino with the panko, cornstarch, garlic powder, Italian seasoning and pepper; set aside.

With a small spoon, scrape the seeds from the middle of zucchini halves and discard. Thoroughly dry the flesh with paper towels. Cut the seeded halves again lengthwise and slice into bite-size chunks (about 3 cups), adding to a large bowl and patting dry one last time.

Add the mayonnaise to the large bowl and use a spatula or your hands to coat the zucchini pieces. Sprinkle the panko mixture on top and toss to coat, ensuring each piece of zucchini is thoroughly dusted.

Place zucchini and any crumbs that didn’t stick in an even layer into the air fryer basket and sprinkle with the remaining 1 tablespoon pecorino. (Depending on the size of your air fryer, do this in two batches to avoid overcrowding.) Fry for 10 minutes, shaking the basket after 7 minutes, until the coating is crisp, and the zucchini is browned in spots but still has a bite.

Season with salt and transfer to a serving plate, along with any crumbs remaining in the air fryer. If working in batches, fry the first batch for 1 minute less than called for, then transfer zucchini to a cooling rack-lined baking sheet, without salting. When ready to serve, return zucchini to the air fryer for 1 to 2 minutes to crisp and reheat, then salt. Serve immediately.