Prep the zucchini: Grate the zucchinis on the large holes of a box grater. Toss with 1 teaspoon kosher salt and let sit in a colander for 10 minutes to draw out moisture.

Squeeze out water: Grab handfuls of zucchini and squeeze firmly over the sink, or bundle in a clean kitchen towel and wring out. Get it as dry as possible—this is key for crisp cakes.

Make the mixture: In a bowl, whisk eggs. Add squeezed zucchini, breadcrumbs, Parmesan, herbs, garlic, black pepper, and onion powder/red pepper flakes if using. Stir until it holds together. If it’s wet, add a bit more breadcrumbs; if too dry, a splash of beaten egg or a teaspoon of olive oil.

Shape the cakes: Scoop about 2 tablespoons per cake and pat into 2–2.5 inch patties, about 1/2 inch thick. You should get 12–14 cakes.

Preheat the air fryer: Set to 390°F (200°C) for 3–5 minutes. Lightly brush or spritz the basket with oil to reduce sticking.

Load the basket: Arrange cakes in a single layer with a little space between. Don’t overcrowd. Lightly brush or spray the tops with oil.

Air fry the first side: Cook for 6–7 minutes until the bottoms are golden and set.

Flip and finish: Carefully flip with a thin spatula. Spray again, then cook 5–6 minutes more until deep golden and crisp.

Batch and keep warm: Repeat with remaining cakes. Keep finished cakes on a sheet pan in a 225°F oven while you finish the batch.

Serve: Squeeze with lemon and pair with tzatziki, garlicky yogurt, or a simple marinara. Add a salad for a full meal.