INGREDIENTS Olive oil Flour Salt Pepper Eggs Panko Parmesan Lemon zest Parsley Basil Garlic powder Zucchini noodles Marinara Lemon wedges

Prepare bowls for dredging zucchini.  In a bowl, add the eggs, the flour with seasonings, then the breadcrumbs and herbs.  Dip the zucchini noodles into the flour first. 

Then dip them into the egg mixture.

Next, dredge the zucchini rings in the Panko Parmesan and herb mixture until well coated.  Lay on a baking sheet in an even layer.

Bake at 425F until crispy and browned, about 15 minutes.  Serve with a side of marinara for dipping.