Preheat oven to 220 C / 425 F and place the wire racks at lower rack. Lightly coat 2 baking sheets with cooking spray or oil.
Half the zucchini crosswise and then cut into ½ inch wedges.
In a large shallow dish, mix together panko, Parmesan, Italian seasoning, paprika, ¾ teaspoon of salt and ¼ teaspoon of pepper.
Lightly beat the eggs in a medium bowl. [You can use only egg whites in this recipe and reserve the yolks for another use. If using only egg white, use 2 eggs.]
Take one zucchini wedge at a time and dip it first in egg, then place on breadcrumb mixture and press to coat all over. Arrange the breaded zucchini wedges on the prepared baking sheets in a single layer.
Bake them until the coating is golden brown and crisp for about 20 minutes for each baking sheet. Season to taste with salt & pepper and serve your parmesan baked zucchini immediately with a spicy mayo.
Recipe by Flavor Quotient at https://www.flavorquotient.com/2016/09/parmesan-baked-zucchini/