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Position racks in the center of the oven and preheat the oven to 425 F. Coat a large rimmed baking sheet with nonstick spray.
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Spread the sliced zucchini onto paper towels. Lightly pat dry. Let rest on the towel while preparing other ingredients.
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In a wide shallow dish (like a pie plate) combine the panko, flour, Parmesan cheese, salt, onion powder and pepper.
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In a separate bowl briskly whisk the eggs until lightly foamy.
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Working five or six zucchini fries at a time, place the zucchini in the bowl with the egg whites, tossing to coat evenly. Shake off any excess egg, then add them to the bowl with the Panko. Coat with Panko mixture, pressing lightly so that it adheres.
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Arrange the zucchini on the baking sheet. Line up the sticks so they are near each other and all fit, but make sure they do not touch. Repeat with remaining zucchini.
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Lightly, but thoroughly, coat the exposed sides of the zucchini with the cooking spray. Bake for 10 minutes, then remove from the oven and lightly coat with baking spray a second time. Return to the oven, rotating the pan 180 degrees, then continue baking for 10 additional minutes, until the crumbs are crisp and golden and the insides are tender.
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Serve the zucchini fries immediately.