Preheat and prep. Heat your oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil or spray them. This helps the fries crisp instead of sticking.

Cut the zucchini. Trim the ends. Slice each zucchini into 3–4 inch sticks, about 1/2 inch thick. Aim for uniform size so they cook evenly.

Blot excess moisture. Lay the sticks on paper towels and pat dry. Lightly salting them for 10 minutes and patting again helps reduce sogginess.

Set up a breading station. You’ll need three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.

Coat the fries. Work in batches. Dredge zucchini in flour (shake off excess), dip in egg, then press into the panko-Parmesan mix until well coated.

Arrange on the sheets. Place coated fries in a single layer with space between them. Crowding steams them, so give them room to breathe.

Add a little oil. Drizzle or spray with olive oil. This is key for that golden, crunchy finish.

Bake. Bake for 12–15 minutes, then flip and bake another 8–10 minutes. They’re done when the coating is deep golden and crisp, and the zucchini is just tender.

Optional broil. For extra crunch, broil on high for 1–2 minutes at the end. Watch closely so they don’t burn.

Season and serve. Sprinkle with a pinch of salt, chopped herbs, and serve hot with your favorite dips.