Zucchini Fries

Instructions

1. Prepare the zucchini
   Wash the zucchini thoroughly and pat dry with paper towels. Trim the ends and cut each zucchini in half lengthwise, then cut into 3-inch long, 1/2-inch thick sticks. Place the sticks on paper towels and sprinkle lightly with salt to draw out excess moisture. Let sit for 10 minutes, then pat dry.
2. Prepare the coating
   Preheat oven to 425°F (220°C). In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, Italian herbs, garlic powder, onion powder, paprika, salt, and pepper. Mix well. In another shallow dish, beat the eggs with 1 tablespoon of water.
3. Coat the zucchini
   Working in batches, dip the zucchini sticks into the beaten eggs, allowing excess to drip off, then roll in the breadcrumb mixture, pressing gently to ensure an even coating. Place the coated zucchini sticks on a large baking sheet lined with parchment paper, arranging them in a single layer with space between each piece.
4. Prepare for baking
   Drizzle the coated zucchini sticks with olive oil or spray lightly with cooking spray. This will help them achieve a golden-brown color during baking.
5. Bake to perfection
   Bake in the preheated oven for 20-25 minutes, turning halfway through, until the coating is golden brown and crispy and the zucchini is tender. For extra crispiness, broil for the last 1-2 minutes, watching carefully to prevent burning.
6. Serve immediately
   Remove from the oven and let cool for 2-3 minutes. Transfer to a serving platter and serve hot with your favorite dipping sauce, such as marinara, ranch dressing, or garlic aioli.