Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper and spray with nonstick cooking spray.

Step 2

Combine spiralized zucchini and cornstarch in a bowl and toss to combine. Place beaten eggs in a shallow dish. Stir panko bread crumbs, Parmesan cheese, paprika, seasoning salt, cayenne, and garlic powder together in a second shallow dish.

Step 3

Working in batches, lightly dredge zucchini in the eggs, shaking off the excess before dredging in the bread crumb mixture. Spread zucchini out in a single layer on the prepared baking sheets. Spray the top of the zucchini with more nonstick cooking spray.

Step 4

Bake until crispy and golden, 10 to 12 minutes. Serve hot and fresh.