Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper or a silicone mat. Wash the zucchini thoroughly and cut off the ends. Slice into sticks about 1/4-inch thick, trying to keep them uniform for even baking.
Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and the third with panko mixed with Parmesan and your spices. This makes assembly smooth and organized.
Dredge each zucchini stick in the flour, tapping off any excess. Then dip into the egg wash, allowing the excess to drip off. Finally, coat thoroughly in the breadcrumb mixture, pressing lightly to ensure the coating sticks well.
Place the coated zucchini sticks on the prepared baking sheet in a single layer, leaving space between each for even crisping. Lightly spray the tops with olive oil spray to help them turn golden and crispy.
Bake in the preheated oven for 20-25 minutes, flipping the fries halfway through. When they’re golden brown around the edges and sound crispy when tapped, they’re ready.
Remove from the oven and transfer to a serving platter. Zest a lemon over the hot fries for a bright finishing touch and an extra layer of flavor. Serve immediately with your favorite dip and enjoy the crispy, tender bites.
