Trim the ends off the zucchinis. Cut each zucchini in half crosswise, then slice each half lengthwise into 1/2-inch thick planks. Stack the planks and cut them into 1/2-inch thick sticks, resembling fries.

Place the zucchini sticks in a colander and toss them with 1/2 teaspoon of salt. Let them sit for 10-15 minutes to draw out excess moisture. This is crucial for crispiness.

After 10-15 minutes, thoroughly pat the zucchini sticks dry with paper towels. Remove as much moisture as possible.

Prepare three shallow dishes. In the first dish, combine the flour, garlic powder, and black pepper. In the second dish, whisk together the eggs and milk. In the third dish, combine the panko breadcrumbs, grated Parmesan cheese, dried Italian seasoning, and paprika. Mix well.

Working in batches, dredge each zucchini stick first in the flour mixture, shaking off any excess. Then dip it into the egg mixture, allowing excess to drip off. Finally, roll it in the panko mixture, pressing gently to ensure a good coating on all sides. Place the breaded fries on a clean plate.

Preheat your air fryer to 375°F (190°C) for 3-5 minutes.

Lightly spray the air fryer basket with olive oil or cooking spray. Arrange a single layer of breaded zucchini fries in the basket, ensuring they do not overlap. This is important for even cooking and crispiness.

Lightly spray the top of the zucchini fries with olive oil or cooking spray. Air fry for 6-8 minutes, then flip the fries using tongs, and air fry for another 4-6 minutes, or until golden brown and crispy.

Transfer the cooked fries to a serving platter and repeat with the remaining zucchini in batches. Do not overcrowd the basket.

Serve immediately with your favorite dipping sauce, such as marinara, ranch, or a creamy sriracha dip.