Preheat the oven to 425°F (218°C).

Slice the zucchinis into 3-inch (7 cm) lengths and then cut them into 1/2-inch (1 cm) thick strips.

In a bowl, beat the eggs and add a pinch of salt and ground black pepper.

Line a baking sheet with parchment paper and set it aside.

On a large plate or in a container, mix the panko and parmesan cheese together.

Working in batches, dip some zucchini strips into the beaten eggs, shaking off the excess.

Roll each strip in the panko mixture, pressing gently to coat well.

Transfer the coated zucchini strips to the baking sheet. Repeat until all the strips are coated.

Bake the fries, rotating the sheets and turning the zucchini halfway through, until golden brown and crispy, about 20 to 25 minutes.

Serve immediately with ranch dressing.