Prepare the Zucchini:

o Preheat your oven to 425°F (220°C). Prepare a baking sheet by either covering it with parchment paper or giving it a light spray of cooking oil.

o Wash and dry the zucchini. Cut off the ends and slice each zucchini into thick fries or sticks, about ½ inch wide and 3 inches long. Pat the zucchini sticks dry with a paper towel to remove any excess moisture.

Prepare the Coating:

o In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, dry Italian seasoning, and garlic salt.

o Stir thoroughly to make sure the seasoning is evenly blended.

o In another shallow dish, whisk the eggs until they are completely mixed.

o Pour the melted butter into a third shallow bowl.

Coat the Zucchini Fries:

o Working in batches, dip each zucchini stick first into the melted butter, making sure to coat all sides.

o Next, dip the butter-coated zucchini into the beaten eggs, allowing any excess egg to drip off.

o Finally, roll the zucchini stick in the panko-Parmesan mixture, pressing gently to help the coating adhere. Place the coated zucchini sticks on the prepared baking sheet, spacing them slightly apart to ensure even cooking.

Bake the Zucchini Fries:

o Bake the zucchini fries in the preheated oven for 20-25 minutes, or until they are golden brown and crispy. Flip them halfway through the baking time to ensure even browning on all sides.

Serve:

o Remove the zucchini fries from the oven and let them cool slightly before serving.

o Serve warm with your favorite dipping sauces, such as marinara sauce, ranch dressing, or garlic aioli.