Preheat air fryer to 375-380° for 3 minutes. Cut each zucchini in half and then into fries (about ½ inch thick and 3-4 inches long). Pat dry; set aside.
Whisk eggs in shallow bowl. In a separate shallow bowl, mix together flour, garlic powder, salt and pepper. In a third bowl, combine Parmesan cheese, panko, and lemon zest.
Coat fries in flour, then dip into egg covering all sides before coating with panko mixture. Press fries into panko mixture to coat well on all sides. If desired, fries can be prepared ahead of time and refrigerated or frozen.
Place prepared fries in single layer on air fryer rack, arranging them so they are not touching each other. Spray fries lightly with oil, if desired. Cook 6 minutes, or until fries are golden brown. Remove from air fryer and continue cooking in batches.
Meanwhile, combine ranch dressing and chili powder in small bowl. Refrigerate until ready to serve.
Makes about 36 fries, but depends on the size of your zucchini and how large you make the fries.
Recipe can be easily halved.
Fries are best served immediately, but can be reheated in the air fryer on a low temperature for 3-5 minutes or in the toaster oven on low temperature (250-350 degrees) until heated through.
The breading can be used on other veggies. Try red pepper strips, they're really good!