Preheat oven to 425° F. or your air fryer to 400°F. Line your baking sheet with parchment and spray it with olive oil.
Sprinkle the zucchini pieces with salt on the flesh side and let them sit for 10 minutes to sweat them out. Then wipe and dab them aggressively with paper towels to remove the salt and moisture.
In three separate bowls, house in one the tapioca flour, in the second the eggs and in the third, whisk together the breadcrumbs, cheese, oregano, garlic powder, onion powder, paprika and salt and pepper to taste.
Dredge the zucchini first in the tapioca flour, then the eggs and lastly the breadcrumb-cheese mixture. Transfer them to your baking sheet and spray them with olive oil. Bake until golden brown - about 20-25 minutes.