Trim the ends from the zucchini, cut each zucchini in half crosswise, then slice into 0.5 inch thick fry-shaped sticks. Do not peel.

Pat the zucchini sticks dry with paper towels.

Set up three shallow bowls: add the flour to the first bowl.

Crack the eggs into the second bowl and whisk until fully combined.

In the third bowl, combine the Panko breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and black pepper, and stir well.

Working a few pieces at a time, coat each zucchini stick lightly in flour, shaking off excess.

Dip the floured zucchini into the beaten eggs, letting excess drip off.

Press each piece into the Panko mixture, coating all sides and pressing so the crumbs adhere well.

Lightly spray the air fryer basket with oil spray.

Arrange the breaded zucchini fries in a single layer in the basket, leaving space between pieces. Work in batches if needed.

Lightly spray the tops of the zucchini fries with oil spray.

Air fry at 400 F for 10 to 12 minutes, until the fries are browned and crisp on the outside and tender when pierced with a fork. Do not flip.

Serve immediately with marinara sauce, ranch dressing, or aioli for dipping.