• Preheat oven to 425F.
• In a shallow dish combine panko, Parmesan, lemon pepper, Italian seasoning and salt, mixing well. In a separate shallow dish beat eggs, and in a third, add flour.
• Working in batches, dredge zucchini in flour, dip in eggs and dredge in panko mixture, coating well. Place on a lightly greased baking sheet and bake 18 minutes or until golden brown. Serve immediately with ranch dressing, if desired.

Testing notes:

• This would also be good with horseradish sauce, dill dip or Ranch dressing.
• I used shredded Parmesan but grated would work.