3 medium zucchini (140g each), trimmed
3 eggs, lightly beaten
11⁄2 cups Panko breadcrumbs
1/3 cup finely grated parmesan
1⁄4 cup finely chopped fresh parsley
1/3 cup plain flour
Salt and pepper, to taste
Cooking oil spray
Garlic aioli, to serve
Cut a zucchini in half crossways. Cut each piece in half lengthways. Cut each half lengthways again into three even strips, to make a total of 12 lengths. Repeat with remaining zucchini.
Place eggs in a shallow dish. Combine breadcrumbs, parmesan and parsley in a separate, shallow dish. Toss zucchini in flour seasoned with salt and pepper, shake away excess.
In batches, dip into eggs, then toss in breadcrumb mixture, pressing on to coat.
Place in a single layer on two large oven trays lined with baking paper. Spray with cooking oil.
Cook in a hot oven (200C), turning halfway through, for about 20 minutes or until fries are golden and crisp.
Serve immediately with aioli.