Dice the zucchini into small 1/4-inch pieces and halve the cherry tomatoes lengthwise—this smaller size ensures even cooking and better distribution across the toast. Measure out the spinach and cottage cheese, and have the basil ready for garnishing. This mise en place keeps the assembly process smooth and prevents any ingredient from being forgotten.

Place both bread slices on your work surface or directly on an air fryer tray. Combine the tomato sauce with the diced zucchini and garlic powder in a small bowl, then spread this mixture evenly across both bread slices. The garlic powder blends into the sauce base rather than sitting on top, creating more cohesive flavor throughout the toast.

Top each bread slice with half of the spinach, spreading it across the tomato-zucchini base. Then dollop and gently spread half of the cottage cheese over the spinach on each slice, distributing it to cover most of the surface. Finally, arrange the halved cherry tomatoes across the top. I like to layer the spinach first because it acts as a barrier that keeps the cottage cheese from sinking into the sauce, maintaining that creamy texture.

Preheat your air fryer to 390°F, then place the assembled toast slices directly in the basket. Cook for 8 minutes until the edges of the bread are golden and crispy, the cottage cheese is warm throughout, and the tomatoes have begun to soften and release their juices. The high heat crisps the bread while the cottage cheese gently warms without breaking down completely.

Remove the toast from the air fryer and immediately top with fresh basil, tearing the leaves slightly to release their aromatic oils. Serve right away while the toast is still warm and crispy. I always add the basil at the very end so it stays bright and aromatic rather than wilting during cooking.