Preheat your oven to 425°F (220°C). This high temperature will help the zucchini fries become crispy.

Wash and dry the zucchini. Cut off the ends and slice each zucchini into long, thin strips (fries). Aim for uniform thickness to ensure even cooking.

In a shallow bowl, place the all-purpose flour. In another bowl, beat the eggs until well combined. In a third bowl, mix the panko breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, dried basil, salt, and black pepper.

Take each zucchini fry and first coat it in flour, shaking off any excess. This step helps the egg adhere better.

Next, dip the floured zucchini into the beaten eggs, ensuring it is fully coated.

Finally, roll the zucchini in the breadcrumb mixture, pressing gently to ensure the coating sticks well.

Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Arrange the breaded zucchini fries in a single layer on the baking sheet. Make sure they are not touching to allow for even cooking.

Drizzle the olive oil over the fries to promote browning and crispiness.

Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Once baked, remove the zucchini fries from the oven and let them cool for a few minutes.

Serve warm with your favorite dipping sauce, such as marinara or ranch.