Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or spray with cooking spray.
Wash and dry the zucchini, then cut off both ends using a sharp knife. Slice each zucchini in half lengthwise. If the zucchini are large, you may also need to cut it in half in the middle for shorter sticks. Stand the zucchini on its end and cut in half lengthwise again. Stack the zucchini planks and cut them into sticks that are roughly the same size, about ½-inch around. Lightly sprinkle with a little salt to draw out moisture and set aside.
Combine panko breadcrumbs, parmesan, basil, oregano, salt, pepper, and garlic powder in a shallow dish. Beat the eggs in another shallow dish. Place flour in a ziploc bag and add zucchini sticks. Toss to coat each zucchini stick lightly in flour.
Working with a few zucchini sticks at a time, dredge the stick in the egg mixture until moistened all over, then roll them in the breadcrumb mixture, pressing it into the sides to make sure they are evenly coated. Arrange the zucchini fries on the baking sheet, spacing them apart so they aren’t crowded together and can get crispy on all sides.
Bake for 20-25 minutes, flipping once partway through until golden brown. Serve with dipping sauce.
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Note: See post for details on how to fry the zucchini fries instead of baking them.