Prep the Oven: Preheat oven to 425°F (220°C). Line a baking tray with parchment paper and lightly brush with olive oil.

Cut Zucchini: Wash zucchini and slice into fry-sized sticks, about 3 inches long and ½ inch thick. Pat them dry with a paper towel.

Prepare Coatings:

In one bowl, beat the egg with half of the salt.

In another bowl, combine panko breadcrumbs, parmesan, oregano (or Italian seasoning), and the remaining salt.

Coat Zucchini: Lightly dust zucchini sticks with flour. Dip into beaten egg, then roll in the breadcrumb-parmesan mixture until fully coated.

Bake: Arrange zucchini fries in a single layer on the prepared tray, leaving space between each. Bake for 20 minutes, flipping halfway, until golden and crispy.

Serve: Allow to cool for 2–3 minutes, then serve warm with your favorite dipping sauce—Greek yogurt dip with basil, parsley, lemon, salt, and pepper works wonderfully.