Leaving the skin on, cut the ends off of the zucchini. Cut into 4-inch strips, ½ inch in width.
In a large bowl, add the flour. In a second large bowl, add the whisked eggs. In a third large bowl, add the breadcrumbs, seasonings, and cheese then mix well.
Toss the zucchini strips a few at a time into the flour and shake off the excess. Dredge in the egg wash. Toss and lightly press the breadcrumb mixture onto the egg washed zucchini strips.
Place in the basket of the air fryer, lined with a grate. Spray with olive oil spray to cover any dry parts showing.
Air fry for 4-5 minutes at 390F. No need to flip.
Combine ingredients for the dip in a medium bowl. Use as a dipping sauce for your warm, crunchy zucchini fries.
Notes
When choosing your zucchini, opt for the medium to smaller ones. These contain less moisture on the inside which will help avoid soggy zucchini fries. If you have large, plump zucchini in hand already, cut your zucchini into fries, lay on a paper towel, and sprinkle with salt. Let the zucchini slices sit with the salt for 15-20 minutes to help absorb some of the excess moisture before beginning. You can also soak your sliced zucchini in a saltwater bath for 30 minutes then drain and pat dry with paper towels.
Nutritional information in this recipe card does not include the dipping sauce.
As with every air fryer, your time to cook may vary depending on the model. If your zucchini isn't crispy at the 4-minute mark, continue to air fry for an additional 1-2 minutes until done.