Crispy Baked Parmesan Zucchini Sticks.

Zucchini: 3 medium fresh zucchini, rinsed and trimmed
Eggs: 2 large eggs, beaten
Breadcrumbs / Coating:
- 1/2 cup grated Parmesan cheese (freshly grated works best for optimal melting and crispiness)
- 1/2 cup Italian seasoned breadcrumbs (or crushed pork rinds / almond flour for a strictly zero-carb variant)
Seasonings:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Optional Garnish: Freshly chopped parsley and extra grated Parmesan for serving
Dipping Sauce: Marinara sauce or ranch dressing, warmed (optional)

Preheat your oven to 425°F (220°C). High heat is essential here to ensure the coating turns crispy and golden rather than soggy.
Line a large baking sheet with parchment paper or place a wire cooling rack directly on top of the baking sheet. Using a wire rack allows air to circulate underneath the zucchini sticks, preventing the bottoms from becoming soft.
Lightly grease the wire rack or parchment paper with a non-stick cooking spray or a thin brush of olive oil.

Slice off both ends of each zucchini.
Cut each zucchini in half crosswise, and then cut each half lengthwise into quarters or thick sticks (about 1/2-inch wide). Try to keep the sticks uniform in size so they bake evenly.
Pro Tip: Pat the zucchini sticks completely dry with clean paper towels. Removing excess surface moisture is the secret weapon to achieving an ultra-crispy coating.

Prepare two shallow bowls for the breading process.
In the first bowl, whisk the two large eggs until smooth and fully blended.
In the second bowl, combine the grated Parmesan cheese, Italian seasoned breadcrumbs, garlic powder, dried oregano, salt, and black pepper. Stir well to distribute the seasonings evenly.

Working in small batches, dip a zucchini stick into the beaten eggs, letting any excess drip off back into the bowl.
Transfer the wet zucchini stick into the Parmesan-breadcrumb mixture. Press down gently to ensure the crumb mixture adheres thickly and evenly to all sides of the zucchini.
Place the coated stick onto your prepared baking sheet or wire rack, leaving a little space between each piece to ensure proper heat circulation. Repeat until all zucchini sticks are coated.

Transfer the baking sheet to the preheated oven.
Bake for 18 to 22 minutes, or until the coating is deeply golden brown, crisp, and the zucchini fork-tender. Avoid over-baking, as zucchini can release too much water and turn mushy if left too long.
Remove from the oven and let them cool for 2 to 3 minutes on the pan to allow the crust to firm up fully.

Transfer the crispy baked zucchini sticks to a serving platter.
Garnish lightly with freshly chopped parsley and an extra dusting of Parmesan cheese if desired.
Serve immediately alongside your favorite warm marinara sauce or a cool garlic ranch dip.

Note: Nutritional values are estimated approximations based on standard ingredient metrics.