Slice zucchini lengthwise into sticks about 1/2-inch thick. Pat dry with paper towels to remove excess moisture for a crisp, golden crust.

In three shallow bowls, place flour, beaten eggs, and a mix of panko, Parmesan, garlic powder, salt and pepper. Press everything for coating.

Dredge zucchini sticks first in flour, then in eggs, and finally in the Parmesan-panko mix, pressing gently to ensure even coverage on all sides.

Arrange zucchini sticks on a greased baking sheet in a single layer. Bake at 425°F for 20–25 minutes until golden brown and crispy.

Transfer to a serving platter, sprinkle fresh parsley. Serve warm with marinara sauce for dipping and savor the crispy, cheesy bites.