Move oven rack to middle position and preheat to 425 degrees.
Wash zucchini and cut in half lengthwise, then widthwise,, resulting in 4 long quarters. Slice lengthwise into 1/4-inch thin strips.
Beat eggs in one wide bowl, and mix breadcrumbs/panko, parmesan, Red Truck Rosemary Sea Salt and cayenne in a second wide bowl.
Dip each zucchini slice separately in the egg, then transfer each slice into the breadcrumb bowl to coat all sides. Lay each breaded slice onto an oiled (or parchment-covered) baking sheet making sure they are spaced enough to not touch or overlap. When full, place baking sheet in oven.
Bake for 15-20 minutes or until golden.
The thinner your slices, the crispier they will be.