Start by trimming the ends of the zucchini, cut each in half widthwise, then slice lengthwise into fry-sized sticks, aiming for about ¼ inch thickness. Preheat air fryer to 350°F or oven to 400°F.

In a shallow dish, combine almond flour, parmesan cheese, Italian seasoning, sea salt, and black pepper. Mix well to create a coating.

In a separate dish, crack and beat the eggs until combined; this will help breading stick to the zucchini.

Dip each zucchini stick in beaten eggs, then into the almond flour mixture, pressing gently to coat evenly.

For air frying, arrange fries in the air fryer basket and lightly spray with avocado oil. Cook for 12-16 minutes until golden brown.

For baking, place coated zucchini on a parchment-lined baking sheet, spray with oil, and bake for 15-20 minutes at 350°F.

For frying, heat avocado oil in a skillet, add zucchini in batches, and fry for about 2.5 minutes on each side until golden brown.

Serve Keto Zucchini Fries immediately with favorite dips like Keto Ranch Dressing or Garlic Aioli.