In a medium shallow dish, mix together the breading mixture ingredients with a fork and set aside.
Add flour to a small bowl (or zip top bag). In a separate small bowl, add beaten egg and milk.
Toss zucchini in the flour. If time permits, allow to rest for 15 minutes (up to 1 hour). Shake excess.
Dip zucchini in egg until coated. Dip in breading mixture until well coated, pressing mixture on to bind.
Place zucchini sticks in a single layer in the air fryer basket. Lightly spray with cooking spray.
Cook, in multiple batches, for 11-14 minutes, or until cooked to your liking*.
Notes
*I find that zucchini in the air fryer crisp up nicely and do not need to be flipped. But, depending on your air fryer, you may wish to flip after 6 minutes and spay lightly with cooking spray again.
Oven instructions: Bake at 425F for 25-30 minutes, checking for doneness after 20 minutes. Flip after 15 minutes for most even browning.
Refrigerate leftover zucchini sticks for up to 3 days.
Make zucchini in the air fryer and freez for 2 months.