Preheat your oven to 204 °C (200 °C). Line a baking sheet with parchment paper.

Wash and trim the ends of the zucchini. Cut each zucchini lengthwise into 1/2-inch thick sticks.

Prepare your dredging stations: In a shallow bowl, whisk the eggs. In a second shallow bowl, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.

Working in batches, dip each zucchini stick into the whisked eggs, ensuring it's fully coated. Let any excess egg drip off.

Transfer the egg-coated zucchini stick to the breadcrumb mixture. Press gently to coat evenly on all sides. Place the coated zucchini sticks in a single layer on the prepared baking sheet.

Lightly spray the tops of the zucchini sticks with olive oil spray. This helps achieve a golden-brown crisp.

Bake for 18-22 minutes, flipping halfway through, until golden brown and tender-crisp.

Serve immediately with your favorite dipping sauce.