Prep your zucchini by slicing them lengthwise into quarters, then cutting each quarter into fries approximately 1/4-inch thick. Pat completely dry using paper towels—this prevents soggy results. Place fries on a clean kitchen towel while you prepare the coating station.

Set up three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with panko breadcrumbs mixed thoroughly with parmesan cheese, garlic powder, Italian seasoning, and cayenne pepper. This assembly-line approach keeps your hands manageable and coating consistent.

Working in batches, coat each zucchini fry in flour first, shaking off excess, then dip into beaten egg, and finally roll in the panko-parmesan mixture. Press gently so the coating adheres properly to every surface. Set coated fries on a clean plate.

Lightly brush your air fryer basket with olive oil or use cooking spray to prevent sticking. Arrange stunning air fryer zucchini fries recipe in a single layer without overcrowding—work in batches if needed. Brush the tops gently with remaining olive oil for extra crispiness.

Air fry at 400°F for 12 minutes, shaking the basket halfway through cooking at the 6-minute mark. The fries should emerge golden-brown and crispy on the outside. Let them cool for 2 minutes before serving with marinara sauce.