Instructions

• Heat the oven to 425°F. Set a wire rack over a rimmed baking sheet and lightly coat the rack with olive oil spray.
• Cut the zucchini into even sticks, about 3 inches long and 1/2 inch thick. Pat them dry and season lightly with half of the salt.
• Set out the flour, beaten eggs, and a mixture of panko, Parmesan, Italian seasoning, garlic powder, remaining salt, and pepper.
• Dredge each zucchini stick in flour, dip it in egg, then press it into the Parmesan breadcrumb mixture so all sides are coated.
• Arrange the sticks on the prepared rack with space between them. Spray the tops lightly with oil.
• Bake for 20 to 25 minutes, turning once, until the coating is crisp and golden and the zucchini is tender when pierced.
• Rest for 3 minutes, then serve warm with extra Parmesan and a dipping sauce if desired.