By An Edible Mosaic
Prep Time: 15 min
Cook Time: 25 min
Rinse and pat dry the zucchini. Cut it into sticks.
Add the zucchini sticks and flour to a gallon-sized zip-top bag. Seal the bag, and gently shake to coat the zucchini in flour.
Add the breadcrumbs, parmesan, onion powder, garlic powder, paprika, salt, and black pepper to a shallow bowl. Stir to combine.
To coat the zucchini, shake off any excess flour, then dip it in egg, and then roll it in the breadcrumb mixture. Continue this way until all the zucchini is coated, arranging the breaded zucchini sticks on the prepared baking tray.
Bake at 425F for 10 minutes, then remove, flip each zucchini stick, lightly spray the tops (which were on the bottom before) with olive oil cooking spray, and return to the oven until crispy and golden, about 10 to 15 minutes more.