Prep the zucchini: Grate zucchini on the large holes of a box grater. Toss with a generous pinch of salt and let it sit in a colander for 10–15 minutes.

Remove moisture: Wrap the grated zucchini in a clean towel and squeeze hard to remove as much liquid as possible. This step is crucial for crisp patties.

Mix the base: In a large bowl, combine squeezed zucchini, eggs, breadcrumbs, Parmesan, onion, garlic, herbs, salt, pepper, and lemon zest. Stir until a thick, scoopable mixture forms. If it looks wet, add 1–2 tablespoons more breadcrumbs.

Shape the patties: Scoop 2–3 tablespoons per patty. Gently press into discs about 1/2 inch thick. Uniform size helps them cook evenly.

Preheat the air fryer: Set to 380°F (193°C) for 3 minutes. Lightly spray the basket with oil.

Air fry, first side: Arrange patties in a single layer with a bit of space between them. Spray tops lightly with oil. Cook for 8–10 minutes.

Flip and finish: Carefully flip, spray again, and cook 5–7 more minutes until golden and firm. The edges should be crisp and the centers set.

Serve: Let them rest 2 minutes, then serve warm with your favorite dip, lemon wedges, or a simple salad.