Wash and dry the zucchini. Trim the ends and cut them into fries, about 1/2 inch thick and 3-4 inches long.

Place the zucchini fries in a colander set over a bowl. Sprinkle with 1 teaspoon of kosher salt. Toss gently and let them sit for 30 minutes to 1 hour to draw out moisture.

Rinse the zucchini fries under cold water to remove the excess salt. Pat them very dry with paper towels.

Set up three shallow dishes. In the first dish, place the flour. In the second dish, place the beaten eggs. In the third dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, and black pepper. Mix well.

Dredge each zucchini fry in the flour, shaking off any excess. Then, dip it in the beaten egg, allowing the excess to drip off. Finally, coat it thoroughly with the panko-Parmesan mixture, pressing gently to adhere.

For baking: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Spray the zucchini fries generously with olive oil spray. Arrange them in a single layer on the prepared baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.

For pan-frying: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the zucchini fries in a single layer (work in batches if necessary). Cook for 2-3 minutes per side, until golden brown and crispy.

For air frying: Preheat air fryer to 400°F (200°C). Place the zucchini fries in the air fryer basket in a single layer, being careful not to overcrowd. You may need to work in batches. Cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.

Serve immediately while hot and crispy with your favorite dipping sauce.