Begin by preheating your oven to 425°F (220°C). While it’s heating, wash the zucchini and cut them into fry-sized sticks. Aim for uniformity in size, as this ensures even cooking. No one likes a soggy fry hiding amongst the crispy ones.

Now, grab three shallow bowls. In the first, place the flour mixed with salt, garlic powder, and pepper. In the second bowl, pour the beaten egg whites. Finally, in the third bowl, combine the panko breadcrumbs and Parmesan cheese.

Take each zucchini stick and dip it first into the flour, shaking off excess. Then, coat it in egg whites and finally cover it with the panko mixture. Lay the coated zucchini fries on a baking sheet lined with parchment paper. Make sure to space them out to avoid steaming.

Spritz the fries with cooking spray or give them a light drizzling with olive oil. Bake in the preheated oven for 20 to 25 minutes or until golden brown and crispy, flipping them halfway through for even browning.

While the fries are baking, whip up your dipping sauce. In a mixing bowl, combine the Greek yogurt, minced garlic, chopped basil, Worcestershire sauce, lemon juice, salt, and pepper. Mix well until smooth and creamy.