Step 1

Set the oven rack to the center position. Preheat to 425°F (218ºC).

Step 2

Line a baking sheet with parchment paper or foil and place a wire rack on top. Lightly apply nonstick cooking spray or grease with vegetable oil to the rack.

Step 3

Cut each zucchini into 12 pieces, 3 to 4-inches long, ½ to ¾-inches wide. There should be about 36 pieces total.

Step 4

Mix panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, kosher salt, and dried oregano together in a shallow bowl. Set aside for the breading station.

Step 5

Create a breading station: 1 bowl containing flour, 1 bowl containing whisked eggs, and 1 bowl containing breadcrumb mixture.

Step 6

Dip each piece of zucchini as follows; first in the flour and shake off excess, then in the egg, and finally in the bread crumb mixture pressing down and coating each side.

Step 7

Place breaded zucchini on the wire rack once coated. Repeat with the remaining zucchini pieces.

Step 8

Bake until golden brown, 12 to 15 minutes. You do not need to flip them unless you're baking directly on the sheet tray, turn halfway through baking.

Step 9

Combine mustard, mayonnaise, honey, apple cider vinegar, water, black pepper, and basil in a small bowl.

Step 10

Serve immediately with the mustard basil dipping sauce.