Cut the zucchini in half and then into sticks about ½ inch thick and 3-4 inches long.
In a bowl, combine the almond flour, grated parmesan, Italian seasoning, garlic powder, sea salt, and black pepper. Mix to combine. Set aside.
In a separate bowl, whisk egg until beaten.
Dredge zucchini sticks in the egg wash and then roll and coat in the almond flour breading mixture. Place on a plate (for air fryer) or a lined baking sheet (for the oven).
Generously spray the zucchini sticks with olive oil cooking spray.
Airfryer Directions:
Working in small batches (depending on the air fryer size), place the zucchini fries in a single layer in the air fryer and air fry at 400℉ (200℃) for 10 minutes or until crisp and golden.
Oven Directions:
Bake at 425℉ (220℃) for 18-22 minutes, flipping them over halfway through until they are golden and crisp.
Notes
*nutritional data are estimates based on the products I used*Serving: 4, Serving Size: ¼ of the recipe, Amounts per serving- Net Carbs: 5g per serving