Grab 3 wide, shallow bowls or pie plates. In the first one, whisk together the flour and cornstarch. In the second, lightly beat the eggs. In the third, whisk together the breadcrumbs, italian seasoning, salt, pepper, garlic powder, and parmesan cheese.

Preheat the air fryer to 400°F for 5-10 minutes.

While the air fryer preheats, dredge the zucchini rounds in the flour mixture, then dip them in the eggs, then coat them in the breadcrumb mixture. Set the rounds on a parchment-lined baking sheet until ready to air fry.

When ready to air fry, place some of the breaded rounds in a single layer into the basket of your air fryer. Spritz the tops lightly with olive oil or cooking spray. Air fry at 400°F for 5 minutes; flip the rounds, spritz the sides that are now up with olive oil or cooking spray, and cook at 400°F for an additional 5 minutes, or until crispy and golden brown on both sides.

Repeat with the remaining batches of breaded zucchini rounds as needed based on the size of your air fryer.

Serve warm with a dipping sauce such as marinara or ranch.