Cut the ends off the zucchini, then cut it in half down the middle and in half again lengthwise. From there, cut it lengthwise into 1/2-inch sticks.
Add the cornflakes to a large Ziploc bag, seal it, and crush them into a fine consistency with the back of a measuring cup or a rolling pin. Add the crushed cornflakes to a shallow bowl.
Add the Parmesan cheese, salt, pepper, garlic powder, onion powder, basil, and oregano to the bowl and mix well.
Whisk two eggs in a separate shallow bowl.
Dip the zucchini sticks in the egg, then press them into the cornflake mixture, using your fingers to help the coating stick.
Add the zucchini sticks to the air fryer in a single layer, lightly spray with oil, and air fry in batches so you don't overcrowd the basket.
Air fry at 400°F for 6-10 minutes, shaking the basket a few times so they cook evenly. You'll know they're done when they're crispy and golden brown. Repeat with the remaining batches, then enjoy warm with your favorite dipping sauce!