Prep the oven and pan: Heat the oven to 425°F (220°C). Line a large baking sheet with parchment or foil. For extra crispiness, set a wire rack on top and spray it lightly with cooking spray.

Cut the zucchini: Trim the ends. Slice each zucchini in half crosswise, then cut each half into 1/2-inch-thick fry shapes. Aim for even thickness so everything cooks at the same pace.

Pat dry: Use paper towels to blot the zucchini. Removing surface moisture helps the coating stick and crisp up.

Mix the coating: In a shallow bowl, combine panko, Parmesan, garlic powder, paprika, salt, and pepper. Stir until everything is evenly distributed.

Beat the eggs: In a second shallow bowl, whisk the eggs until smooth.

Dip and coat: Working a few pieces at a time, dip zucchini into the egg, letting any excess drip off. Roll in the panko-Parmesan mixture, pressing gently so it adheres. Set on the prepared rack or sheet.

Oil for crunch: Drizzle or lightly brush the coated fries with olive oil. You don’t need much—just enough to help the crust turn golden.

Bake: Bake for 18–22 minutes, turning once halfway through. They’re done when the coating is deep golden and the zucchini is tender but not mushy.

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