Pat three medium zucchini dry with paper towels, then cut them into fries approximately 1/4-inch thick and 3 inches long. Arrange them on a clean cutting board and set aside for a moment while you prep your breading station.

Create three shallow bowls for breading: one with 1/2 cup flour mixed with salt and pepper, one with 2 beaten eggs, and one with panko breadcrumbs combined with grated parmesan, garlic powder, Italian seasoning, and cayenne pepper. This assembly-line approach makes the coating process quick and keeps your hands relatively clean throughout.

Working with 3-4 zucchini fries at a time, coat each piece lightly in flour, then dip in the egg mixture, and finally press firmly into the panko-parmesan blend. Make sure the coating adheres completely because these air fryer zucchini fries family summer recipe pieces depend on good coverage for maximum crunch and even browning.

Spray your air fryer basket lightly with cooking spray, then arrange coated fries in a single layer without crowding. Cook at 400°F for 10-12 minutes, shaking the basket halfway through to ensure even browning on all sides and prevent any sticking spots.

When the fries emerge golden-brown and crispy, let them cool for 2 minutes before serving. This resting period allows the exterior to set completely, and the cooling makes them easier to handle without burning your fingers or Lily's when she grabs them straight from the basket.