Wash and dry the zucchini thoroughly. Trim both ends and cut into sticks about ½ inch thick and 3½–4 inches long.

Remove the seeded centers from each stick for the best crispy texture.

Arrange the zucchini sticks in a single layer on a paper towel-lined baking sheet with the skin side down.

Sprinkle with 1½ teaspoons of kosher salt and let rest for 30 minutes to draw out excess moisture.

Pat the zucchini completely dry with paper towels.

Preheat the oven to 425°F (220°C).

Line a rimmed baking sheet with aluminum foil and place a cooling rack on top. Lightly brush the rack with olive oil.

In a zip-top bag, combine flour, remaining salt, and black pepper.

In a shallow bowl, whisk together the egg and milk.

In another shallow dish, combine panko breadcrumbs, Parmesan cheese, and Italian seasoning.

Coat the zucchini sticks in the flour mixture.

Dip into the egg mixture.

Press into the breadcrumb mixture until evenly coated.

Arrange the coated sticks in a single layer on the prepared rack.

Brush or lightly spray the tops with olive oil.

Bake the Crispy Parmesan Zucchini Fries for 20–25 minutes, or until golden brown and crispy.

Serve immediately with marinara sauce, ranch dressing, or garlic yogurt dip.