Rinse the zucchini well and dry. Remove both ends and cut into ½-inch by 3 ½ to 4-inch sticks. Cut seeds from each of the sticks.

Arrange zucchini sticks in a single layer, skin side down, on a paper towel-lined baking sheet. Sprinkle with 1 ½ teaspoons of Kosher salt. Let sit for 30 minutes. After 30 minutes, blot zucchini sticks dry with paper towels.

Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil; insert a cooling rack into the baking sheet. Brush the rack with olive oil and set aside.

Combine flour, remaining 1 ½ teaspoons of Kosher salt and pepper in a Ziploc bag and set aside.

Whisk together egg and milk in a shallow bowl and set aside.

Combine panko breadcrumbs, grated Parmesan cheese, and Italian seasoning in a shallow dish and set aside.

Working in batches, add zucchini sticks to flour mixture; shake to coat. Dip coated zucchini sticks in egg/milk mixture and coat with Panko/Parmesan cheese mixture. Place in a single layer on a prepared cooling rack.

Brush coated zucchini sticks with olive oil. Bake in a preheated 425°F oven for 20 to 25 minutes.