Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Prepare the Zucchini:
Wash and dry the zucchinis. Cut off the ends, then slice them into spears (cut each zucchini in half lengthwise, then slice each half into 4-5 spears).
Pat the zucchini spears dry with a paper towel to remove excess moisture.
3. Set Up the Dipping Stations:
In a shallow dish, place the flour.
In another shallow dish, beat the eggs.
In a third shallow dish, mix together the breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
4. Coat the Zucchini Spears:
Dip each zucchini spear into the flour, coating it lightly, then dip it into the beaten egg, and finally coat it with the breadcrumb mixture. Press gently to ensure the breadcrumbs stick.
5. Arrange on the Baking Sheet:
Place the coated zucchini spears in a single layer on the prepared baking sheet. If you want extra crispiness, lightly spray the spears with olive oil spray or drizzle a little olive oil over them.
6. Bake:
Bake the zucchini spears in the preheated oven for 20-25 minutes, flipping them halfway through the baking time, until they are golden brown and crispy on the outside.
7. Serve:
Once the zucchini spears are baked, remove them from the oven and serve immediately. You can serve them with a side of marinara sauce, ranch dressing, or garlic dipping sauce.
