Preheat the air fryer to 400°F (200°C) to ensure immediate moisture evaporation upon entry.

Wash and trim the zucchinis, then slice into uniform 3-inch long by 1/2-inch thick sticks.

Pat the zucchini sticks thoroughly dry with paper towels to remove surface moisture, preventing a soggy coating.

In a shallow dish, whisk the egg white. In a separate bowl, combine Panko, Parmesan, garlic powder, Italian seasoning, paprika, and salt.

Dip each zucchini stick into the egg white, allowing excess to drip off, then press into the Panko mixture to coat evenly.

Arrange the coated zucchini in the air fryer basket in a single layer with at least 1/2-inch of space between sticks for optimal airflow.

Lightly mist the zucchini sticks with olive oil cooking spray to facilitate browning.

Air fry for 5 minutes, then use tongs to flip each fry, mist again with spray, and cook for an additional 4-5 minutes until golden brown and crispy.

Transfer to a wire rack for 60 seconds to set the crust before serving immediately.