Position the racks in your oven to the top third and bottom third. Preheat the oven to 425ºF. Place two cooling racks over baking sheets and spray with nonstick cooking spray.

Cut the top and the bottom off of the zucchini, then cut into sticks, about 1/2 inch thick and 3 to 4 inches long.

Place the flour in a ziplock bag (you can also do this in a large bowl), seal, and shake until the zucchini is coated with the flour.

In a shallow bowl or dish, beat the eggs until they are completely broken up.

In another bowl or shallow dish, combine the panko, breadcrumbs, parmesan, salt, Italian seasoning, and onion powder. Stir to combine.

Working with a few pieces of zucchini at at time, remove from the flour and shake lightly. Add to the egg mixture and coat them completely, then add to the breadcrumb mixture. Coat them with the breadcrumb mixture, pressing it into the zucchini, if needed. 

Place the zucchini on the prepared cooling racks, making sure the zucchini don’t touch. Repeat with the remaining zucchini.

Spray the zucchini with nonstick cooking spray, then transfer to the oven. Bake for 10 minutes, then rotate the trays. Bake an additional 10 minutes, or until the zucchini is browned and crispy.

Serve warm.