Preheat oven to 425*F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.

Working in batches, dredge zucchini in flour, dip into eggs, then dredge inPanko mixture, pressing to coat.

Place zucchini onto prepared baking sheet. Place into oven and bake for 20 to 22 minutes, or until golden brown and crisp.

Serve immediately, garnished with parsley, if desired.