Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set a wire rack on top.
Trim the zucchini ends, halve crosswise, then slice into 1/2-inch-thick sticks.
Set up three bowls: flour in one, beaten eggs in another, and panko mixed with parmesan and seasonings in the third.
Coat each zucchini stick in flour, dip in egg, then press into the panko mixture until fully coated.
Arrange the coated sticks in a single layer on the rack, leaving space between each one.
Lightly spray the tops with olive oil.
Bake for 18 to 20 minutes, flipping halfway through, until golden and crisp.
Let rest for 2 minutes before serving.
