Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper, and set a wire cooling rack on top (if you have one available). Spray with nonstick cooking spray.

Cut zucchini in half and then into ½ inch wide sticks.

Set up three shallow dishes as a coating station. Flour in the first dish, whisked eggs in the second, and panko mixed with the seasonings and Parmesan in the third.

Working with one hand for wet and one hand for dry, dredge the zucchini sticks through the stations in the flour, then eggs, and finally the pank, pressing the breadcrumbs into the zucchini to coat.

Arrange breaded zucchini on the rack over the baking sheet and slide into the preheated oven.

Bake for 22-25 minutes or until zucchini are golden and crispy. If they need more browning, turn on the broiler for a few minutes, but watch closely.

Allow to cool slightly, then serve with your choice of dipping sauces, or simply on their own. Garnish with fresh chopped parsley if desired.