Slice zucchini into thin sticks - I usually cut each into 6 sticks.
In 3 separate bowls, place flour, egg and Panko breadcrumbs. If you have longer shaped pans (like cake pans), those size pans are easier to fit the zucchini slices. Mix Parmesan cheese with Panko breadcrumbs.
Beat eggs.
Season all 3 bowls of flour, egg and Panko/Parmesan.
Egg mixture - ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon garlic powder
Flour mixture - ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon garlic powder
Panko/Parmesan mixture - 1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon garlic powder
Separate Panko/Parmesan mixture into 2 batches (you will want to refill halfway because this mixture can get clumpy).
Pre-coat baking pan with spray or oil. Preheat oven to 425 degrees.
Zip each zucchini stick in flour (coat fully), then egg (coat fully), then Panko/Parmesan mixture.
Place zucchini stick on baking pan.
Coat all zucchini sticks. Bake for 15-17 minutes until golden brown.
Optional: serve with marinara or tomato sauce. I like to sauté up some onion, garlic and mushrooms to add to my sauce.