Toss the zucchini strips with kosher salt then lay them in a single layer on a paper towel-lined baking sheet. Cover with a layer of additional paper towels. Let rest for 30 minutes then blot excess moisture from the zucchini.
Mix the flour, garlic powder, Italian seasoning and pepper in a large plastic bag. Place a handful of zucchini strips in bag and shake to cover them with the flour mixture. Place flour-coated zucchini on a plate and repeat with the remaining strips.
Whisk the eggs and milk together in a shallow dish. Set aside.
Combine the panko crumbs and grated cheese in a shallow dish.
Using one hand, dip a zucchini strip in the egg mixture, coating on all sides.
Next, place the dipped zucchini strip into the panko-cheese mixture. Using your opposite (clean hand) toss the crumb mixture over the zucchini strip and gently press to adhere.
Transfer the panko crumb-coated zucchini to a baking sheet. Repeat with remaining strips.
Once all the strips are coated, pour vegetable oil into a skillet, 1/4-inch deep. Heat the oil over medium heat until it reaches 350 degrees (F). A panko crumb dropped into the hot oil should immediately sizzle and start to brown.
Very carefully place several zucchini strips into the hot oil and fry until the coating turns golden brown. Flip fries over as needed to brown all sides. Once fries are golden brown, remove to a wire rack while you cook the remaining fries.
Serve immediately with marinara sauce and/or ranch dressing.
Preheat the oven to 400°F.
Heavily spray 2 baking sheets with non-stick cooking spray. Set aside.
Coat the zucchini strips as indicated in the above directions and place on the sprayed baking sheets.
Spritz the tops of the zucchini with non-stick cooking spray.
Bake until the zucchini is tender, about 12 to 14 minutes, rotating the pans half way through the baking time. Be careful to not overcook; you don't want them mushy.
If the coating hasn't browned enough, remove pans from oven and turn the broiler on.
Broil one pan at a time, flipping zucchini fries as necessary until coating is golden brown. Keep a very close watch as they broil since the coating can burn quickly.
Transfer hot zucchini fries to a plate and enjoy!
If you want to make these gluten-free, substitute cornstarch for the all-purpose flour and use gluten-free panko-style bread crumbs or crushed Rice Chex cereal.
If you don't want to go through the extra steps of salting the zucchini then skip that step and add 3/4 teaspoon sea salt to the flour mixture. I found that salting the zucchini allowed excess moisture to release which resulted in more flavorful fries that are tender without overcooking.
You can reheat the zucchini strips by either re-frying in a skillet with a bit of added oil or placing on baking sheet and reheating in a 450 degree oven for a few minutes. I successfully reheated using my toaster oven and toasting for 6 - 7 minutes, flipping the strips over once.
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