Cut each zucchini into sticks about 3 to 4-inches long.
Mix the panko crumbs, Italian seasoning, garlic powder, salt, pepper, and parmesan together in a small bowl. Whisk eggs together in a separate bowl.
Dip each zucchini stick into the egg mixture, then into the breadcrumb mixture. Place on parchment paper as you go until all of the zucchini is coated.
Lightly spray the air fryer basket with oil and place the zucchini fries into the basket in a single layer.
Spray zucchini lightly with olive oil and air fry at 400° F. for 6 to 8 minutes, or until golden brown and crispy. Repeat the process with the remaining zucchini.
Seasoning options – Substitute your favorite seasoning to change things up! Taco seasoning, Greek seasoning, or a spicy cajun seasoning would all be delicious as well.
Keto option – Replace the panko crumbs with almond flour.
Regular breadcrumbs or Italian seasoned breadcrumbs can be substituted for the panko crumbs.
Oven option – Bake on a parchment-lined baking sheet in a 425° F. oven until golden and crispy.
There are many variables to achieving the best zucchini fries. The size of the zucchini, how they are cut, and how each air fryer cooks food. Start with the lower cook time and add more time if needed.
Allow the zucchini fries to cool completely at room temperature before placing in an airtight container and storing in the refrigerator for up to 4 days.
To reheat the zucchini fries, preheat your oven or air fryer to around 375°F (190°C) and heat the fries for a few minutes until they’re warm and crispy again.