• Preheat oven to 200C (fan) / 400F and line a large baking tray (or two smaller trays) with parchment paper. Top with a wire rack.
• Slice the courgettes into thin batons approx. 1cm x 8cm long. Place fries on paper towel to allow excess moisture to be absorbed.
• In a small, shallow bowl, add the eggs and whisk until combined. In a separate shallow bowl/plate, add the panko breadcrumbs, Parmesan cheese, Italian seasoning and salt (if adding) and stir together.
• Pat dry any excess moisture on the zucchini fries using a paper towel. Place in a large bowl and sprinkle with flour. Toss until evenly coated.
• Dip the zucchini in the egg mixture, allowing the excess to drip off,  followed by the breadcrumb mixture, and place on the wire rack or prepared baking sheet. Repeat the process until all the zucchini has been used up.
• Bake the zucchini fries for 20-25 minutes or until golden brown and crispy. If you do not have a wire rack make sure to regularly turn them so they become extra crispy. Serve immediately.

Air Fryer Method

• Place fries in a single layer in the air-fryer basket. Air fry at 200C / 400F for around 12-15 minutes, shaking halfway.