Shared with me by a friend but I also found it here – A Dash of Sugar and Spice
½ Cup all-purpose flour
¾ Cup Panko breadcrumbs
¾ Cup Italian breadcrumbs
1 Cup freshly grated Parmesan cheese
2 tsp. dried oregano
½ tsp. garlic powder
½ tsp. pepper
Red Pepper Flakes to your liking
¼ tsp. salt
1 pound zucchini, about 2 zucchinis
Preheat oven to 425° F. Coat a large baking sheet with cooking spray.
Cut off the ends of the zucchini, then cut in half crosswise and cut in half lengthwise. Cut the zucchini quarters into long strips, cutting lengthwise.
Place flour into a large zip lock bag. In a shallow dish, whisk 2 eggs with 1 tablespoon water.
In a second shallow bowl, combine Panko breadcrumbs, plain breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
Toss the zucchini strips with the flour until well coated. Working in batches of 3 or 4 strips, remove the excess flour, dip the strips into the egg mixture, then into the breadcrumb mixture.
Toss until well coated, pressing the breadcrumbs onto the sticks to help them adhere. Place breaded zucchini sticks on the prepared baking sheet.
Lightly spray the zucchini sticks with cooking spray, to help them brown.
Bake for 15-20 minutes, or until golden brown. Serve immediately with Ranch dressing or marinara sauce for dipping.