Prepare the Zucchini (The Most Important Step!): Wash and dry your zucchini thoroughly. Trim off the ends. Cut each zucchini in half lengthwise, and then cut each half into fry-shaped sticks, about ½-inch thick. Aim for uniform sizes so they cook evenly.

“Sweat” the Zucchini: Place the zucchini sticks in a single layer on a couple of paper towels laid over a baking sheet or large plate. Sprinkle them evenly with the 1 teaspoon of fine sea salt. Let them sit for 30 minutes. You will see beads of water forming on the surface as the salt draws out the excess moisture. This is the critical step to prevent soggy fries.

Dry the Zucchini: After 30 minutes, use another paper towel to firmly pat the zucchini sticks completely dry. Get as much moisture off as you can. Set the dry zucchini sticks aside.

Preheat and Prep: Preheat your oven to 425°F (220°C). Place a wire rack inside a large baking sheet. Lightly spray the wire rack with olive oil spray. This setup allows hot air to circulate all around the fries, crisping them on all sides and preventing the bottoms from steaming.

Set Up Your Breading Station: You will need three shallow dishes or bowls.

• Dish 1 (Flour): Add the ½ cup of all-purpose flour.

• Dish 2 (Egg): In the second dish, whisk the 2 large eggs until smooth.

• Dish 3 (Panko Coating): In the third dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, smoked paprika (if using), black pepper, and ¼ teaspoon of salt. Mix well until everything is evenly distributed.

Bread the Zucchini Fries: Work with a few zucchini sticks at a time.

• First, lightly coat a zucchini stick in the flour, shaking off any excess. This helps the egg wash adhere better.

• Next, dip the floured stick into the whisked egg, letting any excess drip off.

• Finally, press the egg-coated stick firmly into the Parmesan-panko mixture, ensuring it’s completely and generously coated on all sides.

Arrange on the Rack: Place the breaded zucchini fry on the prepared wire rack. Repeat with the remaining zucchini sticks, making sure to leave a little space between each one. Do not overcrowd the pan, as this will cause them to steam instead of crisp up. Use two baking sheets if necessary.

Bake to Golden Perfection: Lightly spray the tops of the breaded zucchini fries with olive oil spray. This helps them get golden brown and extra crispy. Bake in the preheated oven for 15-20 minutes, or until the coating is deep golden brown and crispy. You can flip them halfway through if you desire, but it’s often not necessary when using a wire rack.

Serve Immediately: For the best and crispiest experience, serve the zucchini fries hot from the oven. Garnish with fresh chopped parsley and serve with your favorite dipping sauce.