Wash the zucchini and cut it into fry-shaped sticks, about 3 inches long and 1/2 inch thick.

Place the all-purpose flour in one mixing bowl. In a second mixing bowl, whisk the eggs until smooth.

Combine the seasoned bread crumbs, grated Parmesan cheese, garlic powder, salt, and black pepper in a third mixing bowl.

Coat each zucchini stick in the all-purpose flour, shaking off any excess.

Dip the floured zucchini sticks into the whisked egg, coating all sides.

Press the egg-coated zucchini into the Parmesan bread crumb mixture until fully covered.

Preheat the air fryer to 400°F (200°C). Lightly spray the air-fryer basket with avocado oil spray.

Arrange the breaded zucchini in a single layer in the air-fryer basket. Spray the tops lightly with avocado oil spray.

Air fry at 400°F (200°C) for 10 minutes. Turn the zucchini fries and cook for 2 more minutes until golden and crisp.

Alternatively, preheat the oven to 425°F (220°C). Arrange the breaded zucchini on an oiled baking sheet and bake for 20 to 25 minutes, turning once halfway through.

Blend the fresh parsley, fresh cilantro, fresh garlic, olive oil, red wine vinegar, red pepper flakes, and a pinch of salt until the chimichurri is finely textured.

Whisk the mayonnaise, sour cream, and prepared chimichurri together until creamy.

Serve the hot zucchini fries immediately with the creamy chimichurri for dipping.