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

Slice zucchinis into matchsticks, about ½ inch wide and 3 inches long. Pat dry with paper towels.

Set up three bowls: one with flour, one with beaten eggs, and one with panko, Parmesan, garlic powder, salt, and pepper.

Dredge zucchini sticks in flour, then egg, and finally in the panko mixture. Place on the prepared baking sheet.

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

Let cool slightly before serving warm with dipping sauces like marinara or garlic aioli.