Preheat oven to 425°F. Set a wire rack on a baking sheet and spray with oil — elevating the fries allows hot air to circulate underneath for all-around crispiness.
Cut zucchini into sticks about the size of thick-cut french fries.
Set up a breading station: beaten eggs in one bowl, breadcrumbs mixed with grated parmesan, salt, and garlic powder in another.
Dip each zucchini stick in egg, let excess drip off, then press firmly into the breadcrumb mixture on all sides. Press the crumbs in — they need to adhere.
Arrange on the wire rack without touching each other. Crowding = steaming = soggy.
Bake 20–22 minutes until the coating is golden brown and crispy. Don't flip — the rack handles that.