Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Slice the zucchinis into sticks about 1/4 to 1/2 inch thick, keeping them as uniform as possible for even baking.
Set up your breading station: in one shallow dish, place the flour seasoned with salt and pepper; in the second, beat the egg with a pinch of salt; in the third, combine the panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, and a pinch of salt and pepper.
Take each zucchini stick and coat it in the flour, shaking off any excess, then dip into the egg wash, letting the excess drip off, and finally roll in the breadcrumb mixture, pressing gently to adhere.
Arrange the coated zucchini sticks on the prepared baking sheet, spacing them about 1 inch apart. Lightly spray or drizzle them with olive oil to encourage crisping.
Bake in the preheated oven for 15–20 minutes, flipping the fries halfway through to ensure even browning and crispness.
Check that they are golden brown and crispy on the outside, tender inside, and have a crackling sound when you bite. If needed, bake for an additional 2–3 minutes.
Remove from the oven and allow to rest for a couple of minutes to let the coating set. Serve hot with your favorite dip or a squeeze of lemon for extra flavor.
