Preheat oven to 350. Cut your zucchini ends and then cut in half and then cut into spears. Rinse and let dry.
In a large Ziploc bag, combine Panko bread crumbs, Parmesan cheese, basil, oregano, and garlic salt. Mix.
Whisk eggs in a bowl. Place 5-6 zucchini spears into the eggs making sure they are well coated and then place in the Ziploc bag and shake around until well coated.
Place crusted sticks onto a foil lined cookie sheet. Continue Step 3 until all Zucchini are made and are on the cookie sheet.
Spray with olive oil spray and bake for 16-20 minutes until Panko is golden brown. Serve warm and enjoy with Ranch or Marinara Sauce.