Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

Rinse, trim, and slice the zucchini into spears about 4 inches long, then pat dry.

Sprinkle the zucchini spears lightly with salt and pat dry again if necessary.

In a shallow bowl, whisk the egg until well beaten. In another bowl, mix Parmesan, garlic powder, and optional red pepper flakes.

Dip each zucchini spear into the beaten egg and then roll in the Parmesan mixture to coat.

Place the coated zucchini spears on the lined baking sheet, ensuring they are spaced apart.

Bake for about 20 minutes or until golden brown and crispy.