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Preheat air fryer to 400 degrees F. Coat basket with nonstick cooking spray.
Cut zucchini into wedges (3 to 4-inches long by ½-inch thick)
Pat the zucchini with a paper towel to remove any excess moisture (this will help them crisp up more.)
Combine flour, Parmesan, and all the seasonings together in a shallow dish.
Stir together eggs and milk in another shallow dish.
Pour Panko breadcrumbs in a third shallow dish.
Dredge zucchini in the flour, then in the egg, and finally in the Panko, shaking off any excess.
Arrange some of the zucchini in the basket, in a single layer without overlapping or touching, and coat the tops with cooking spray.
Cook until golden, crispy and tender, anywhere from 8-12 minutes (depending on your air fryer.) Repeat with remaining zucchini.
Serve with Ranch Dip.
NOTE: All air fryers cook differently so keep an eye on the zucchini and use your best judgement when it comes to cook times. We highly suggest doing a test run with just a couple zucchini fries and then adjust the time/temp, if necessary.)