Popping zucchini into the air fryer is a quick way to cook the beloved summer vegetable, but the squash’s high water content can lead to sogginess. For crisp, can’t-stop-eating zucchini, employ these smart tricks: Remove the seeds, don’t salt before cooking, thoroughly dry the zucchini pieces, and finally, toss them with a little mayo before sprinkling with a mixture of panko, Pecorino Romano and cornstarch. You’ll end up with tasty, lightly crisped zucchini nuggets with a salty bite. For a…
