Heat oven to 425 F. Line a baking sheet with foil, and spray with nonstick cooking spray. Slice the zucchini into strips about 4 inches in length and 1/2-inch thick. Put the strips in a bowl, and toss with the flour.
In a food processor, pulse the panko crumbs with the Parmesan and seasonings until fine.
Put the eggs in a bowl. Dip the floured zucchini strips, a few at a time, in the egg mixture. Toss with the crumb mixture. Arrange on the prepared baking sheet.
