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Trim the ends off the zucchini. Cut it in half crosswise and then in half lengthwise. Cut each piece into 4 sticks. (If there are large seeds, you can trim them off.)
In a shallow dish, stir together the almond flour, parmesan, Italian seasoning, salt, and pepper.
In a separate shallow dish, beat the eggs.
Dip the zucchini in the eggs, and then coat with the breading. Use your hands to press the breading into the zucchini.
Preheat the air fryer to 350° F.
Spray the zucchini with oil.
Cooking in batches, arrange the zucchini in a single layer in your air fryer. If desired, you can use air fryer liners.
Cook for 12 to 16 minutes, until golden brown.
Preheat the oven to 400° F. Line a baking sheet with parchment paper.
Arrange the zucchini in a single layer, being careful not to overcrowd them.
Spray with oil.
Lower the oven temperature to 350° F. Cook for 15 to 20 minutes, until crisp.
Fill a large skillet with olive oil to ½ inch.
Heat the oil until it reaches 350° F.
Cook the zucchini in batches for about 2 ½ minutes, or until it is golden brown.