Preheat oven to 425°F. Line a baking sheet with aluminum foil. Nestle an oven safe cooling rack into a baking sheet. Spray the cooling rack with nonstick spray.
Cut zucchini into fries. Cut the zucchini in half, then cut the halves in half lengthwise and then cut the halves into 3rds. See blog post for step by step photos.
Place the zucchini on a paper towel and dab off excess moisture.
In medium bowl (or pie plate) mix panko, parmesan, Italian seasoning, garlic powder and salt.
In another bowl mix the eggs.
Form an assembly line. Use one hand to grab the zucchini and dredge in the egg mixture, transfer the zucchini to the other hand and then dredge the zucchini in the panko mixture, pressing to help it adhere. Place the covered zucchini on the cooling rack, skin side down (so that it’s upright on the rack. See blog post for pictures). Repeat with remaining zucchini pieces.
Spritz the zucchini fries with olive oil spray or nonstick cooking spray (optional, but helps them get nice and crispy on the exterior). Bake in the preheated oven for 20-25 minutes or until nice and golden brown.
Remove from oven. Serve with aoli, marinara sauce, ketchup, fry sauce, etc.