These Crispy Air Fryer Zucchini Fries are proof that zucchini can absolutely hold its own against a basket of fries. Golden and crunchy on the outside, tender on the inside, and coated in Parmesan, panko and plenty of savory Italian flavor, they’re the kind of side dish that somehow disappears before dinner even makes it to the table.

The secret is taking a few extra minutes to remove the soft, seedy center and salt the zucchini before breading it. Zucchini holds a surprising amount of water, and drawing out that excess moisture makes all the difference when you’re after a crisp coating instead of a soggy one.

A little Sunday Gravy seasoning goes into the breading for an herby, garlicky boost, while Parmesan adds that salty, golden finish. Then everything goes into the air fryer—no pot of oil, no mess, and in about 10 minutes you have beautifully crisp zucchini fries ready for dipping in warm marinara.

Serve them as an appetizer, an afternoon snack, or alongside one of your favorite weeknight dinners. They’re easy, a little addictive, and a very good reason to bring home a few extra zucchini.

WHAT YOU’LL NEED

• ZUCCHINI: The star of the show. Look for medium zucchini that feel firm and have smooth, glossy skin. I remove the soft, seedy center before cutting them into fries—it eliminates some of that excess moisture and gives you a much better texture once crisped.
• KOSHER SALT: This does more than season the zucchini. A light salting before breading draws out excess moisture, which is one of the secrets to getting zucchini fries crisp instead of soggy. Be sure to pat them very dry afterward.
• ALL PURPOSE FLOUR: The first layer of our breading station. A light coating gives the egg something to cling to and ultimately helps that crispy coating stay put.
• EGGS: Our binder. Beaten eggs create the bridge between the flour and the crunchy panko-Parmesan coating.
• PANKO BREAD CRUMBS: The key to that light, craggy crunch. Panko is airier and coarser than traditional breadcrumbs, so it crisps beautifully in the air fryer without needing to actually fry anything.
• PARMESAN CHEESE: Adds a salty, nutty richness to the breading and helps create those beautifully golden, crispy edges.
• SUNDAY GRAVY SEASONING: This is where we bring in all those Italian-inspired flavors—herbs, garlic and aromatics that turn a simple zucchini fry into something you keep reaching for. If you don’t have Sunday Gravy, I’ve included an easy substitution in the recipe.
• GARLIC & ONION POWDER: A little extra savory backbone for the breading. They disperse evenly through the panko so every bite is seasoned.
• FRESH CRACKED BLACK PEPPER: For a little warmth and bite that balances the Parmesan and herbs.
• EXTRA VIRGIN OLIVE OIL SPRAY: A light coating is all you need to help the breading turn beautifully golden and crisp in the air fryer—without deep frying.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1 – Cut the zucchini into fry-sized spears, removing the soft, seedy center as you go. Arrange the zucchini on a paper towel-lined tray and sprinkle generously with kosher salt. Let sit for 15–20 minutes. You’ll actually see beads of water forming on the surface as the salt draws out the excess moisture. Pat the zucchini very dry with paper towels before moving on—this is the secret to getting those fries nice and crisp.

Step 2 – Set out three shallow bowls. Add the flour to the first and the beaten eggs to the second. In the third, combine the panko, Parmesan, Sunday Gravy seasoning, garlic powder, onion powder and black pepper, mixing well so all that flavor is evenly distributed.

A Note About the Seasoning:
I created these zucchini fries using my Sunday Gravy seasoning, which gives the crispy Parmesan coating its savory blend of Italian herbs, garlic and just a little warmth. If you don’t have Sunday Gravy in your pantry yet, don’t worry—I’ve included an easy substitution in the recipe using spices you probably already have on hand.

Step 3 : Working with one zucchini fry at a time, lightly coat it in the flour, shaking off any excess. Dip into the egg, allowing the excess to drip off, then press into the seasoned panko mixture, turning to coat all sides. Gently press the breading onto the zucchini so it really sticks—those craggy little bits are what become extra crispy in the air fryer.

Step 4 : Arrange the breaded zucchini fries in a single layer in the air fryer basket, leaving a little space between each one so the hot air can circulate. Lightly spray the tops with cooking spray, then air fry at 400°F until golden brown and crispy, flipping halfway through and giving them another light spray if needed. Work in batches rather than overcrowding the basket—space is what gives you that crunch.

Serving Suggestions

Serve the zucchini fries hot and crispy, finished with a little extra Parmesan and a sprinkle of fresh parsley, if you like. Add a bowl of warm marinara alongside for dipping—and don’t expect these to last very long once they hit the table.