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.
Notes & Wine Advice
Wine advice:
Pair this tangy charred zucchini with a crisp, dry white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir to complement the vibrant flavors of the kimchi and herbs.