Preheat and prep: Heat your oven to 425°F (220°C). Line a large baking sheet with parchment, then lightly oil or spray it so the fries don’t stick.

Cut the zucchini: Trim the ends. Slice each zucchini in half crosswise, then cut each piece into 1/2-inch-thick sticks, similar to steak fries. Pat them dry with paper towels to remove excess moisture.

Set up three bowls: In the first, add flour with a pinch of salt and pepper. In the second, whisk the eggs until smooth. In the third, combine panko, Parmesan, garlic powder, onion powder, Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Dredge the fries: Working a few at a time, coat zucchini sticks in flour, shake off excess, dip in egg, then roll in the breadcrumb-Parmesan mix. Press gently so the coating adheres.

Arrange on the sheet: Place coated fries in a single layer with a bit of space between each. Lightly mist or drizzle with olive oil for better browning.

Bake until crisp: Bake for 18–24 minutes, flipping once halfway through. They should be golden brown and crisp on the outside, tender inside. If you want extra color, broil for 1–2 minutes at the end, watching closely.

Season and serve: Sprinkle with a pinch of salt right out of the oven. Serve hot with your favorite dip.