Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and spray the paper with olive oil.
In a shallow bowl, whisk the egg whites until frothy.
In another bowl, mix together the almond flour, kosher salt, black pepper, garlic powder, paprika, and cayenne. Divide the mixture between two shallow bowls - this will help prevent the almond flour coating from becoming soggy.
Trim the zucchinis' ends and cut into ¼-inch-thick fries, as shown in the video below. Pat them dry using paper towels.
Place the zucchini fries in the bowl with the beaten egg whites to coat.
Dredge each zucchini strip in the seasoned almond flour (gently press to help it adhere), then place on the prepared baking sheet, arranging them in a single layer. To prevent a sticky mess, it's best to use one hand for picking each zucchini strip up from the egg whites, then the other hand to dredge it in the almond flour.
Lightly spray the zucchini strips with olive oil, then bake them in the preheated oven for 15 minutes.
Remove the baking sheet from the oven. Carefully turn the fries. Spray again, return to the oven, and bake until browned and crispy, 10-15 more minutes.
Some of the almond flour (about ¼ cup) will remain in the bowl, but you need all of it to properly dredge the fries. The nutrition info reflects that.