Rinse zucchini well and dry. Remove both ends and into ½-inch by 3 ½ to 4-inch sticks. Cut seeds from each of the sticks (See Tip 1).
Arrange zucchini sticks in a single layer, skin side down on paper towel lined baking sheet. Sprinkle with 1 ½ teaspoons of Kosher salt. Let sit for 30 minutes. After 30 minutes, blot zucchini sticks dry with paper towels.
Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil; insert a cooling rack into the baking sheet. Brush the rack with olive oil. Set aside. (See Tip 2)
Combine flour, remaining 1 ½ teaspoons of Kosher salt and pepper in a Ziploc bag. Set aside.
Whisk together egg and milk in a shallow bowl. Set aside.
Combine Panko bread crumbs and grated Parmesan cheese in a shallow dish. Set aside.
Working in batches, add zucchini sticks to flour mixture; shake to coat. Dip coated zucchini sticks in egg/milk mixture and coat with Panko/Parmesan cheese mixture. Place in a single layer on prepared cooling rack.
Brush coated zucchini sticks with olive oil. Bake in preheated 425°F oven for 20 to 25 minutes.
Yield: 4 servings.
Serve with spicy dipping sauce (See Tip 3).