Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper to prevent sticking.
Wash and trim the zucchinis, then slice them into even sticks about 1/4 to 1/2 inch thick—aim for uniform slices so they bake evenly.
Set up your coating stations: in one shallow dish, beat the eggs; in another, combine panko breadcrumbs, grated Parmesan, garlic powder, and smoked paprika.
Dip each zucchini stick into the beaten eggs, letting any excess drip off, then roll it in the breadcrumb mixture until thoroughly coated.
Place the coated zucchini sticks on the prepared baking sheet, spacing them to avoid overcrowding.
Lightly spray or brush the coated zucchini with olive oil to promote crispness and even browning.
Bake in the preheated oven for 15-20 minutes, flipping the fries halfway through until they are golden brown and crispy on the edges.
Keep an eye on them as they bake—once bubbly and golden, they are ready to come out. Let them rest for a couple of minutes to firm up.
Squeeze fresh lemon over the fries for added brightness and sprinkle with a pinch of salt if desired.
Serve immediately with your favorite dips—spicy aioli, garlic yogurt, or just plain for a light, crispy snack.
