Begin by washing the zucchinis under running water, then trim off the ends. Halve each zucchini lengthwise, and cut into approximately 4 sticks per half.

In a shallow bowl, combine almond flour, Parmesan cheese, Italian seasoning, salt, and black pepper. Mix thoroughly with a fork.

In another bowl, beat the eggs. Dip each zucchini fry into the egg mixture and then into the almond flour mixture, pressing to adhere.

Preheat the air fryer to 350°F (175°C). Lightly spray the basket with avocado oil. Arrange coated fries in a single layer and cook for 12-16 minutes, flipping halfway.

For baking, preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Arrange fries on the sheet, spray with oil, then bake at 350°F (175°C) for 15-20 minutes, flipping halfway.

To fry in a skillet, heat about ½ inch of avocado oil over medium heat until 350°F (175°C). Fry the zucchini fries in small batches for about 2 ½ minutes on each side until golden.

Serve warm with your favorite dipping sauces like ranch dressing or marinara.