Prep the zucchini. Wash and dry the zucchini well. Trim the ends, then slice each zucchini into fry-shaped sticks—about 3 inches long and 1/2 inch thick. Pat them dry with paper towels to remove excess moisture.

Set up your coating station. In one shallow bowl, add the flour. In a second bowl, whisk the eggs until smooth. In a third bowl, combine panko, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.

Coat the fries. Work in batches: toss zucchini sticks in flour, shaking off the excess. Dip into the egg to coat, letting extra drip off. Press into the Parmesan-panko mixture until each side is well covered. Place on a plate or sheet as you go.

Choose your cooking method. For baking, preheat the oven to 425°F (220°C). Line a large baking sheet with parchment and lightly oil or spray it. For air frying, preheat the air fryer to 400°F (200°C) and lightly oil the basket.

Arrange and spray. Place fries in a single layer with a little space between them. Lightly spray the tops with olive oil spray, or drizzle a small amount of olive oil to encourage crisping.

Cook until golden. Bake for 18–22 minutes, flipping halfway, until crisp and deep golden at the edges. Air-fry for 10–14 minutes, shaking or flipping halfway, until evenly browned. Thicker fries may take a minute or two longer.

Finish and serve. Sprinkle lightly with salt while hot. Serve right away with your dip of choice—marinara for a pizza vibe, or lemony yogurt for a fresh contrast.