Making these delicious Crispy Zucchini Fries is a straightforward process. Follow these steps carefully for the best results:

1. Preheat and Prepare: Preheat your oven to 425°F (220°C). If using an air fryer, preheat it to 400°F (200°C) for about 5 minutes. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. If air frying, you’ll likely cook in batches, so have a plate ready.
2. Prepare the Zucchini: Wash the zucchini thoroughly under cold running water. Pat them completely dry with paper towels – this step is crucial for achieving maximum crispiness, as excess moisture will lead to steaming instead of crisping. Trim off both ends of each zucchini.
3. Cut the Zucchini: Cut each zucchini in half crosswise. Then, cut each half lengthwise into planks about ½ inch thick. Finally, cut each plank into sticks (fries) about ½ inch wide. Aim for uniform sizes to ensure even cooking. You should have sticks roughly 3-4 inches long and ½ inch thick.
4. Set Up Breading Station: Prepare three shallow dishes or plates for your breading station.
   • Dish 1: Combine the ½ cup all-purpose flour with a pinch of salt and pepper. Stir briefly.
   • Dish 2: Crack the 2 large eggs into the second dish and beat them lightly with a fork until the yolks and whites are just combined.
   • Dish 3: In the third dish, combine the 1 cup Panko breadcrumbs, ½ cup grated Parmesan cheese, 1 tsp garlic powder, ½ tsp smoked paprika (if using), ½ tsp dried oregano/Italian seasoning, ½ tsp salt, and ¼ tsp black pepper. Stir well to ensure the seasonings and cheese are evenly distributed throughout the Panko.
5. Bread the Zucchini Fries: Working with one zucchini stick at a time (or a few, if you’re coordinated), follow this breading process:
   • Dredge in Flour: Lightly coat the zucchini stick in the flour mixture, shaking off any excess. This dry layer helps the egg adhere better.
   • Dip in Egg: Transfer the floured stick to the beaten egg mixture, ensuring it’s fully coated. Allow any excess egg to drip off back into the dish.
   • Coat in Panko Mixture: Place the egg-coated stick into the Panko-Parmesan mixture. Press gently, turning the stick to ensure it’s thoroughly coated on all sides with the breadcrumb mixture. Place the breaded zucchini fry onto the prepared parchment-lined baking sheet (or a separate plate if air frying in batches).
6. Arrange for Cooking:
   • Oven Method: Arrange the breaded zucchini fries in a single layer on the parchment-lined baking sheet. Ensure there is some space between each fry – do not overcrowd the pan! Overcrowding traps steam and prevents the fries from crisping properly. Use a second baking sheet if necessary. Lightly spray the tops of the fries with olive oil spray or drizzle lightly with melted butter/oil.
   • Air Fryer Method: Arrange the breaded zucchini fries in a single layer in the air fryer basket. Again, do not overcrowd the basket; cook in batches if needed. Lightly spray the tops with olive oil spray.
7. Cook the Zucchini Fries:
   • Oven Method: Bake in the preheated 425°F (220°C) oven for 15-20 minutes. For optimal crispiness, carefully flip the fries halfway through the cooking time (around the 8-10 minute mark). Continue baking until they are golden brown, crispy, and the zucchini is tender when pierced with a fork. Keep a close eye on them during the last few minutes to prevent burning, especially the Parmesan.
   • Air Fryer Method: Air fry at 400°F (200°C) for 8-12 minutes, shaking the basket or flipping the fries halfway through (around the 4-6 minute mark). They are done when golden brown and crispy. Air fryer times can vary depending on the model, so check frequently towards the end. Cook subsequent batches as needed.
8. Serve Immediately: Once cooked, remove the crispy zucchini fries from the oven or air fryer. For the absolute best texture, serve them immediately while they are hot and crispy. Arrange them on a platter alongside your favorite dipping sauces.