Cut the zucchini into 3-inch long batons.
Combine the panko breadcrumbs, Parmesan and dried spices.
Whisk together an egg and milk.
Toss the zucchini in flour and shake off the excess.
Dip the zucchini into the egg-milk mixture and then into the panko breadcrumbs. Place the zucchini on a wire rack on a sheet pan.
Bake the zucchini fries until they are golden brown but still crisp.
For the dipping sauce, puree the roasted tomatoes, Parmesan, olive oil and garlic in a food processor.