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Begin by slicing the courgette into rounds that are about 1 cm thick. Use the top of a bottle or a small round cutter to remove the center of each slice, creating rings. Set the centers aside for the sauce.
In a large bowl, combine the courgette rings with a generous pinch of salt and 2 tablespoons of olive oil. Mix well to ensure the courgette is evenly coated.
Next, grate the parmesan into the bowl, then add the cornstarch and panko breadcrumbs. Stir everything together until each courgette round is nicely coated.
Arrange the coated courgette rings in a single layer in the air fryer basket. Air fry at 220°C for 10 minutes, turning them halfway through. Continue to cook for an additional 6-8 minutes until they are golden and crispy on the outside.
While the courgette rings are cooking, heat a small amount of oil in a frying pan over medium heat. Add the reserved courgette centers and sauté for 4-5 minutes until they are softened and lightly golden.
Transfer the cooked courgette centers to a blender. Add the yoghurt, tahini, tamari, garlic powder, and lemon juice. Blend until the mixture is smooth and creamy. Taste and adjust the seasoning if necessary.
Serve the crispy courgette rings warm alongside the zero-waste sauce for dipping.