01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
02 - Cut the zucchini into fry-shaped sticks about ½ inch thick. Pat dry thoroughly with paper towels to remove excess moisture for better crisping.
03 - In a medium bowl, beat the 2 large eggs until well combined.
04 - In a separate bowl, combine the grated Parmesan cheese, almond flour, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper. Mix thoroughly.
05 - Dip each zucchini fry into the egg wash, allowing excess to drip off, then press firmly into the Parmesan mixture to coat evenly on all sides.
06 - Place the coated zucchini fries in a single layer on the prepared baking sheet, leaving space between each piece so they are not touching.
07 - Bake for 22–25 minutes, turning the fries halfway through cooking, until golden brown and crispy.
08 - Serve immediately while hot and crispy. Pair with sugar-free marinara, ranch, or aioli for dipping if desired.