Rinse zucchini under cold water and cut off the ends. Cut the zucchini in half horizontally; then cut that half into four wedges. You should get 8 wedges per zucchini (16 total)
Prepare 3 bowls. One for flour. In the next combine the eggs and milk. In the last bowl combine the panko, oregano, basil, and garlic powder.
Line a baking sheet with foil or parchment paper. Dip each zucchini wedge first into the flour, then into the egg wash and then into the breadcrumb mixture. Place breaded zucchini onto the baking sheet and repeat for all.
Spray the tops of the zucchini with cooking spray and bake for 20-25 minutes until they get slightly browned. Serve alone or with Marinara Sauce.
*For best results eat immediately. If you need to reheat, place them on a baking sheet and reheat in the oven as microwaving them will make them soggy.