Brush the zucchini with half of the olive oil and place them in the air fryer basket.

Cook at 400°F, turning halfway through, until the zucchini are lightly charred on the outside and tender, about 15 minutes.

Meanwhile, in a small bowl, combine the remaining 1 tablespoon olive oil, kimchi, cilantro, parsley, rice vinegar, chili-garlic sauce, and grated ginger.

Once the zucchini are finished cooking, transfer them to a colander and let them cool for 5 minutes.

Using your fingers, pinch and break the zucchini into bite-size pieces, letting them fall back into the colander.

Season the zucchini with salt and pepper, toss to combine, then let sit for another 5 minutes to allow some of its liquid to drain.

Pile the charred zucchini atop the kimchi sauce on a serving plate and sprinkle with more parsley to garnish.