How to Make It
Arrange zucchini slices in a single layer on a plate lined with paper towels. Sprinkle evenly with 1/2 teaspoon of the salt. Let stand 15 minutes, and blot dry.
Whisk together flour, black pepper, and remaining 1/2 teaspoon salt in a shallow dish. Whisk together eggs and water in a separate shallow dish. Stir together panko, Parmesan, pecorino, and oil in a third shallow dish.
Working in batches, dredge zucchini slices in flour mixture, shaking off excess. Dip in egg mixture, allowing excess drip, and dredge in panko mixture, pressing to adhere. Place slices on a rimmed baking sheet.
Preheat a 6.3-quart air fryer to 390°F for 10 minutes. Coat air fryer basket with cooking spray. Working in batches, add zucchini slices to basket, and cook until golden brown and crisp, 3 1/2 to 4 minutes per side. Serve immediately.