Begin by trimming the ends of two large zucchinis. Cut each zucchini in half crosswise, then slice each half lengthwise into fry-shaped sticks about 1/4 inch thick.

In a shallow dish, combine 1 cup of almond flour, 1/2 cup of freshly grated Parmesan cheese, 2 teaspoons of Italian seasoning, and a dash of sea salt and black pepper.

In another bowl, crack and beat 2 large eggs until blended.

Take each zucchini stick and dip it into the beaten eggs, allowing any excess egg to drip off.

Press the coated zucchini into the almond flour mixture, ensuring all sides are well-covered.

Preheat your air fryer to 350°F (175°C). Arrange the coated zucchini fries in a single layer. Lightly spray with avocado oil. Cook for 12-16 minutes, shaking halfway through.

Preheat your oven to 400°F (200°C). Spread coated zucchini fries on a baking sheet, lightly spray tops with avocado oil, and bake for 15-20 minutes, flipping halfway.

In a skillet, heat about 1/4 inch of avocado oil over medium-high heat. Fry zucchini fries in batches for about 2½ minutes until golden brown.

Serve the Keto Zucchini Fries immediately for the best crunchy texture.