Preheat oven to 200 C | 400 F. Line a baking sheet with aluminium foil and lightly grease with oil.

Trim the ends of zucchini and cut them into ½ inch strips.

In a shallow bowl, beat the egg and milk. In another bowl, combine the panko breadcrumbs, Parmesan, garlic, Italian seasoning, salt and pepper.

Dredge the zucchini strips in flour, dip in the egg-milk mixture and dredge in the panko mixture making sure it's well coated.

Place on the prepared baking sheet. Lightly spray with oil and bake for 25-30 minutes or until golden and crisp.