Preheat oven to 425℉. Line a large baking sheet with foil, parchment, or a silicone baking sheet. Lay a wire cooling rack on top. Set aside.
Slice the ends off the zucchini, then cut the zucchini in half, then each half in half lengthwise. Working with each piece of zucchini, slice into 3 equal slices.
Pat the zucchini dry and then sprinkle with flour.
In one medium size bowl whisk together the eggs. In a separate bowl combine the panko, parmesan and seasonings. Stir together.
Working in batches dip floured zucchini into the egg, then into the panko breading making sure to coat all sides of the zucchini. Place the breaded zucchini onto the wire rack over the baking sheet. Continue until all zucchini has been breaded.
Bake the zucchini for 22-24 minutes or until the breading is crisp and golden.