Wash and dry the zucchini, trim both ends, and cut each one into sticks about 3 inches long and 1/2 inch thick. For round pieces, slice the zucchini into 1/4- to 1/2-inch rounds instead.

Pat every zucchini piece thoroughly dry with paper towels. Removing surface moisture helps the egg and breadcrumbs adhere and keeps the finished coating crisp.

Whisk the egg with 1/4 teaspoon kosher salt in a shallow bowl. In a second bowl, stir together the panko, Parmesan, Italian seasoning, garlic powder, remaining 1/4 teaspoon salt, and black pepper.

Dip each zucchini piece into the egg, allowing excess to drip off. Press it into the breadcrumb mixture, turning as needed so all sides receive an even coating.

Lightly spray the air-fryer basket with olive oil spray and arrange the coated zucchini in a single layer with space between pieces. Spray the tops lightly with oil.

Air fry at 400°F for 10 to 14 minutes, turning the zucchini or shaking the basket halfway through. Cook thicker sticks for an additional 2 to 3 minutes if needed, until golden brown and crisp.

Serve the zucchini immediately while the crust is at its crunchiest. Offer marinara sauce, ranch dressing, or garlic-herb dip alongside.