Preheat your oven to 425°F (218°C) or your air fryer to 400°F (200°C). Wash and slice the zucchinis into uniform strips, about 3 inches long and 1/2 inch thick.

Toss the zucchini strips with kosher salt and let them sit for about 10 minutes to draw out excess moisture.

After 10 minutes, pat each zucchini strip dry with a paper towel to maximize crispiness.

Prepare three shallow bowls: one with flour, another with beaten eggs, and the last with the mixture of Panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, and black pepper.

Coat each zucchini strip first in the flour, then in the beaten eggs, and finally in the Panko mixture, pressing gently to ensure adherence.

Line a baking sheet with parchment paper and arrange the coated zucchini sticks in a single layer. Drizzle with olive oil.

Bake in the oven for 20-25 minutes, flipping halfway. For an air fryer, cook for 10-12 minutes, shaking halfway.

Once cooked, transfer to a wire rack and let rest for 2 minutes before serving.