Preheat your oven to 425°F (218°C).

Cut the zucchini into 3-inch lengths, then slice each piece into ½-inch thick strips.

Line a baking sheet with parchment paper.

In a medium bowl, beat the eggs with a pinch of kosher salt and black pepper.

On a large plate, combine the panko breadcrumbs with the finely grated Parmesan cheese.

Dip each zucchini strip into the egg mixture, allowing excess to drip off.

Roll each zucchini strip in the panko and Parmesan mixture, fully coating it.

Place the coated zucchini fries on the prepared baking sheet, ensuring they are not crowded.

Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Serve immediately with ranch or marinara sauce for dipping.