Prepping the zucchini

Start by preheating your oven to 375°F and positioning a rack in the top third – this helps with browning. Line your sheet tray with foil and set a rack on top, spraying it with cooking spray to prevent sticking.

Trim the ends off your zucchini, then cut each one into quarters lengthwise. You’ll end up with 32 long wedges. If the zucchini are larger, you might want to scrape out some of the seeds for a firmer texture.

Mixing up the coating

In one large bowl, combine the panko breadcrumbs, Parmesan cheese, kosher salt, black pepper, parsley, oregano, basil, and garlic powder. Give it a good toss to distribute the flavors evenly.

In a small bowl, whisk together the mayonnaise and olive oil. This mixture will act as the base for the breadcrumbs to stick to.

Coating the zucchini

Lay the zucchini wedges cut-side up on your cutting board. Using a pastry brush, lightly coat the exposed sides with the mayo mixture. Be generous but not sloppy – you want a thin, even layer.

To bread the zucchini, hold a wedge over the breadcrumb bowl and sprinkle the coating over it with your other hand. Press gently to ensure the crumbs stick. Repeat until all the wedges are beautifully coated, then arrange them on your prepared tray, cut-side up.

Baking to perfection

Once all the wedges are lined up, lightly spray them with cooking spray. This step helps them crisp up in the oven. Bake for 15 minutes, then rotate the tray and bake for another 15 minutes. If they’re not golden and crispy enough, pop them under the broiler for a minute or two – but watch them closely to avoid burning!

Serve these beauties immediately while they’re hot and crisp.