Slice zucchini into equal parts.

Lightly beat egg whites in a bowl.

In another bowl combine panko crumbs, Parmesan cheese, Italian seasoning and garlic powder.

Working with a few zucchini sticks at a time, dip them into the egg whites then into the panko crumbs mixture.

Space zucchini sticks evenly on a baking sheet lined with aluminum foil and sprayed with non-stick cooking spray (I use my olive oil Misto sprayer).

Bake for 15-20 minutes or until fries are crispy.