Preparation Steps

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Wash and trim the ends of the zucchini. Cut each zucchini into 3-4 inch sticks, about 0.5 inch thick.
  2 large zucchini
• Set up three shallow dishes. In the first dish, place the flour. In the second dish, whisk the eggs. In the third dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
  2 large zucchini
• Dip each zucchini stick first into the flour, shaking off any excess. Then dip it into the beaten eggs, letting any excess drip off. Finally, coat it thoroughly with the panko mixture, pressing gently to adhere.
  2 large zucchini
• Arrange the coated zucchini sticks in a single layer on the prepared baking sheet. Drizzle with olive oil.
  2 large zucchini
• Bake for 18-20 minutes, flipping halfway through, until golden brown and crispy.
• Serve hot with your favorite dipping sauce.