Prep the zucchini: Wash and dry the zucchini. Trim the ends, then cut each zucchini lengthwise in half, then into quarters to form wedges (about 8 wedges per zucchini). Pat dry with paper towels to remove excess moisture.

Preheat the air fryer: Set it to 400°F (200°C) for 3 to 5 minutes. A hot basket helps the coating crisp fast.

Set up a breading station: In one shallow bowl, add flour and 1/4 teaspoon salt. In a second bowl, whisk the eggs with a pinch of salt. In a third bowl, mix panko, Parmesan, garlic powder, onion powder, paprika, remaining salt, pepper, and optional herbs.

Coat the wedges: Working in batches, dredge each zucchini wedge in flour, shake off extra, dip in egg, then press into the panko mixture until well coated. Place on a plate or tray as you go.

Lightly oil: Drizzle or spray the coated wedges with olive oil on all sides. Don’t soak them—a light coating helps browning without making them greasy.

Air fry in batches: Arrange wedges in a single layer in the basket with a little space between pieces. Air fry at 400°F (200°C) for 8 to 10 minutes, flipping halfway, until golden and crisp. Time will vary by air fryer and wedge size.

Check doneness: The coating should be crunchy and lightly browned, and the zucchini tender but not mushy. Add 1 to 2 minutes if needed.

Season and serve: Sprinkle with a pinch of salt right out of the fryer. Serve hot with your favorite dipping sauce and a squeeze of lemon if you like.