Baked Parmesan Zucchini Fries

Instructions:

1. Cut the zucchini into sticks roughly 3 inches long and 0.5 inch thick, ensuring they are uniform in size.
2. Toss the zucchini sticks with ½ tsp salt and let them sit for 10 minutes to draw out moisture.
3. Pat each stick thoroughly with paper towels to remove surface beads of water.
4. Set up three shallow mixing bowls: one containing the beaten eggs, one with 1 cup Panko breadcrumbs, and one with the mixture of ½ cup grated Parmesan cheese, 1 tsp garlic powder, ½ tsp smoked paprika, and ¼ tsp black pepper.
5. Dip each zucchini stick into the beaten eggs, shaking off any excess.
6. Press the stick firmly into the Parmesan and spice mixture, then roll it in the Panko until fully enveloped.
7. Preheat the oven to 425°F (220°C).
8. Place a wire rack over a baking sheet and spray the rack with cooking spray to prevent sticking.
9. Arrange the breaded sticks in a single layer on the rack, leaving at least 0.5 inch of space between each piece; cook in batches if they do not fit in one layer.
10. Lightly spray the tops of the fries with cooking spray.
11. Bake for 15-20 minutes, flipping halfway through, until the crust is golden-brown.