Line a baking sheet with parchment paper or spray with cooking spray
Cut zucchini into strips, you know like fries. I prefer mine a little skinnier so they are a little more crunchy. But you can cut them a little thicker if you like.
Sprinkle the cut fries with the site and place into a colander. Let the pieces sit in the colander for an hour to allow the moisture to drain.
Grab two bowls. Crack and beat the eggs into one bowl. A wider, more shallow bowl would be ideal. In second bowl add the crushed almonds, parmesan and Italian seasoning. Mix the dry ingredients together.
Rinse salt of the zucchini, then use paper towels to pat them dry. The drier you get them the better.
Coat the zucchini in the egg. Then roll them in the dry mixture. Place them single file on the baking sheet. You know not touching and stuff.
Bake for 25 minutes, turning the zucchini fires over about halfway through. You want them to be crispy.