Preheat the oven to 425F. Line a large baking sheet with foil and lightly spray it with avocado oil.
Process the pork rinds in a food processor until they form crumbs. Add the Parmesan, almond meal, dried Italian herb mix, and garlic powder, and pulse a couple times to combine. Transfer to a shallow bowl and set aside.
Beat the eggs in a shallow bowl and set aside.
To cut the zucchini, trim both ends off. Cut the zucchini in half across the middle, and then cut each half into quarters lengthwise, so you end up with 4 “logs”. Pat the zucchini dry with paper towels.
Add the zucchini to a large zip-top plastic bag. Sprinkle in the coconut flour, seal the bag, and toss to coat the zucchini.
Working with one zucchini log at a time, shake off the excess coconut flour, dip it in the egg (and let the excess egg drip off), and then coat it in the pork rind mixture. Place it on the prepared baking sheet. Continue this way until all the zucchini is coated.
Lightly spray the tops of the zucchini fries with avocado oil.
Bake until the zucchini is golden and crispy, about 25 minutes, flipping once halfway through.
Serve the fries warm with low-carb ranch dressing or marinara sauce.