Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Rinse the zucchini under cold water, slice off both ends, and cut into long, even spears.

Lightly sprinkle zucchini spears with salt and pat dry with a kitchen towel.

In a bowl, whisk the egg. In another bowl, mix parmesan cheese, garlic powder, and red pepper flakes.

Dip each zucchini spear into the whisked egg and then roll it in the parmesan mixture.

Arrange the coated zucchini spears on the baking sheet, ensuring they are spaced apart.

Bake in the preheated oven for about 20 minutes until golden and crispy, optionally broiling for the last 2-3 minutes.

Remove from oven, let cool slightly, and serve hot with dipping sauces.