2 medium zucchini (about 1 lb), cut into fry sticks (about 3-4 inches long)

1/2 tsp kosher salt (plus more to taste)

1/2 cup all-purpose flour

2 large eggs

2 tbsp milk (optional, helps thin egg wash)

1 cup panko breadcrumbs

1/2 cup grated Parmesan (optional but recommended)

1 tsp garlic powder

1 tsp Italian seasoning

1/2 tsp paprika

1/4 tsp black pepper

Olive oil spray (or 1-2 tbsp olive oil for brushing)

Optional dipping sauces: ranch, marinara, garlic aioli, spicy mayo, tzatziki

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Preheat oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top (best crispiness). Lightly spray with oil.

Cut and dry zucchini: Slice into fry sticks. Pat very dry with paper towels.

Optional (extra crisp): Lightly salt the zucchini and let sit 10 minutes, then blot again to remove moisture.

Set up a breading station:

Bowl 1: flour

Bowl 2: eggs (whisk with milk if using)

Bowl 3: panko + Parmesan + garlic powder + Italian seasoning + paprika + pepper

Bread the fries: Dredge zucchini in flour → dip in egg → press into breadcrumb mix (really press so it sticks).

Arrange on rack: Lay in a single layer with space between each. Spray tops lightly with oil.

Bake 12–18 minutes, flipping halfway, until golden and crisp.

Serve immediately with your favorite dip.

Cooking Tips for Maximum Crispiness

Dry = crispy: Zucchini holds water—pat it very dry before breading.
Use a rack: Air circulation makes them crisp all around (less soggy bottoms).
Don’t crowd the pan: Space helps the coating crisp instead of steam.
Press the coating on: Firmly pressing breadcrumbs helps them adhere.
Serve right away: Like all veggie fries, they’re crispiest fresh from the oven/air fryer.

Variations

Preheat air fryer to 400°F.
Air fry in a single layer for 8–10 minutes, flipping halfway (work in batches).
Spray lightly with oil for best browning.