Deeply caramelized and flavorful air-fried summer squash is topped with crunchy bread crumbs brightened with lemon zest and chives
1 cup panko breadcrumbsFinely grated zest of 1 small or ½ large lemonIf using summer squash, cut the crooked neck section in half lengthwise, then crosswise into 1½- to 2-inch pieces. For the larger bulb section, halve it lengthwise, then cut crosswise into 1-inch chunks. If using zucchini, quarter large ones or halve smaller ones lengthwise, then cut crosswise into 1- to 1½-inch pieces.
Store the squeezed and dried squash between paper or kitchen towels on a plate or baking sheet in the refrigerator for up to 1 day before cooking.Transfer the squash to a large bowl, drizzle with 2 teaspoons olive oil and season with pepper. Toss to coat the squash in the oil, then transfer the squash to the basket of a 3- to 6-quart air fryer, spreading them out in as even a layer as possible. Set the temperature to 425 degrees and the timer for 20 minutes.
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