Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or place a lightly greased wire rack over the sheet.

Wash and dry the zucchini. Trim the ends, cut each zucchini in half lengthwise, and slice each half into evenly sized sticks.

Place the zucchini sticks on paper towels and pat them thoroughly dry. Removing excess moisture helps the fries become crispier.

In a shallow bowl, whisk the eggs until smooth.

In a second shallow bowl, combine the almond flour, Parmesan cheese, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper.

Dip each zucchini stick into the egg mixture, allowing the excess to drip off.

Roll the zucchini in the almond flour and Parmesan mixture, gently pressing the coating onto all sides.

Arrange the coated zucchini fries in a single layer on the prepared baking sheet. Leave space between each piece and avoid overcrowding the pan.

Lightly spray the tops with olive oil or avocado oil spray.

Bake for 15 minutes. Carefully turn the zucchini fries, then bake for another 8–10 minutes, or until golden brown and crisp.

For extra browning, broil the fries for 1–2 minutes while watching them carefully.

Let the zucchini fries cool for a few minutes, then serve warm with your favorite dipping sauce.