Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Wash and dry the zucchini, then cut them into ½-inch by 3-inch matchsticks.

Set up your dredging station with flour, beaten eggs, and a panko mixture of breadcrumbs, Parmesan, garlic powder, salt, and pepper.

Coat each zucchini stick in flour, dip in egg, and then dredge in the panko mixture.

Arrange the coated zucchini fries on the prepared baking sheet in a single layer.

Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.

Let cool for a few minutes before serving with your preferred dipping sauce.