Cut the zucchini into sticks, about 4 cm/ 1 ½ inch long. Set aside.
Mix: Place the flour on a large plate. Add salt, pepper, thyme, garlic powder, sweet paprika powder and mix well.
Whisk the eggs in a bowl. Place the breadcrumbs on another large plate and mix with Parmesan, salt, and pepper.
Bread zucchini: Turn the zucchini pieces into the flour. Pat gently to remove the excess. Drag through the beaten eggs. Turn the sticks into the breadcrumbs and press gently to make sure that the crumbs stick well.
Preheat the air fryer for 3 minutes to 200 C/ 400 F. Check the instructions of your fryer; some don't need preheating (mine does).
Layer zucchini: Place a layer of breaded zucchini in the basket (it is hot!). Spray lightly with oil. Place the second layer of zucchini in the opposite direction of the first layer, with space in between (See pictures in the blog post). Using this method will allow you to cook all the zucchini in one batch. Spray again and air fry the zucchini for 5 minutes.
Flip: Carefully remove the first layer of zucchini from the basket (using tongs) and place them on a large plate. Gently flip the zucchini that are still in the basket on the other side. Spray lightly with cooking oil. Return the sticks from the plate back to the basket, arranging them again in the opposite direction, but making sure that they are lying on the other side as well. Spray lightly.
Continue cooking for another 5 to 6 minutes until the zucchini sticks are cooked through, golden and crispy. Serve immediately as suggested above.