Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
Wash the zucchinis thoroughly, then cut off the stem ends and slice into uniform sticks about 1/4 inch thick. Keep the slices consistent to ensure even baking.
In a small bowl, whisk together the large egg with a splash of milk until smooth and slightly frothy. This will help the coating stick.
In a separate shallow dish, combine panko breadcrumbs, grated Parmesan, smoked paprika, garlic powder, salt, and pepper. Mix well to distribute the spices evenly.
Dip each zucchini stick into the egg wash, allowing any excess to drip off, then roll it gently in the breadcrumb mixture, pressing lightly to ensure an even coating.
Place the coated zucchini sticks onto the prepared baking sheet in a single layer, leaving space between each for even crisping.
Spray the zucchini fries lightly with olive oil spray to help them crisp and turn golden in the oven.
Bake in the preheated oven for 20 to 25 minutes, flipping them halfway through. Look for golden edges and crispy coating, and smell toasted herbs filling your kitchen.
Once baked, remove from the oven and let rest for 2 minutes. They’ll firm up slightly, making them easier to handle and more crispy.
Serve immediately with your favorite dips like garlic aioli or spicy ketchup for maximum crunch and flavor.
