Preheat your oven to 425 degrees F. Set a wire rack inside a rimmed baking sheet and give it a light spray with cooking spray so the sticks do not stick to the rack.

Cut each zucchini in half crosswise, then cut each half into 4 sticks so you get pieces roughly 3 to 4 inches long and about 1/2 inch thick. Lay them on a layer of paper towels and press firmly to absorb as much moisture as you can. Dry sticks are the secret to coating that stays put.

Set up your dipping station: beaten eggs in one shallow bowl, and the panko, parmesan, garlic powder, Italian seasoning, salt, and pepper combined in a second bowl. Stir the panko mixture well so the seasoning is evenly distributed.

Working one stick at a time, dip it into the egg, let the excess drip off for a second, then press it into the panko mixture on all sides. Press gently so the coating actually grips the zucchini. Set each coated stick on the prepared wire rack without the pieces touching.

Give the tops of the coated sticks a light spray with olive oil or cooking spray. This is what helps the parmesan turn golden rather than staying pale.

Bake for 18 to 22 minutes, until the coating is deep golden and you can see the edges starting to look crispy. You do not need to flip them because the wire rack circulates heat underneath. Check at 18 minutes since ovens vary.

Let them cool on the rack for 2 to 3 minutes before serving. Serve warm with marinara on the side for dipping.