Place a wire rack in a sheet pan. Grease the rack with non-stick cooking spray.
In a large bowl, combine the panko breadcrumbs, 1/4 cup Parmesan, oregano, thyme, garlic powder, onion powder, cayenne pepper, 1 teaspoon kosher salt and 1/2 black pepper.
In a medium bowl, whisk together the egg and milk.
Toss the zucchini with the flour shaking off the excess. Dip each zucchini baton into the egg-milk mixture and then into the panko crumbs. Place the zucchini on the wire rack.
Bake the zucchini fries for 18-20 minutes until they are golden on the outside, but are still a bit crisp.
For the tomato dipping sauce, puree the tomatoes, garlic, 1 tablespoon Parmesan, 1/2 teaspoon pepper and olive oil.
Notes
Depending on the width of your zucchini, if the zucchini batons seem too thick, you can halve them.