Preheat the oven to 425 degrees Fahrenheit. Trim the ends off the zucchini and slice each zucchini into coins about 1/4 to 1/2 inch thick. Spray a baking sheet with cooking spray or line it with parchment paper.
In a shallow dish, combine the Panko breadcrumbs, grated Parmesan cheese, and dried Italian seasoning. Mix thoroughly. Dip each zucchini coin into the beaten eggs, then coat evenly with the breadcrumb mixture, ensuring each piece is well coated.
Arrange the coated zucchini coins on the prepared baking sheet. Lightly spray the tops with cooking spray. Bake in the preheated oven for 25 to 30 minutes, or until golden brown. For extra crispiness, you can switch to the broil setting for the last 2 minutes of baking.
Once baked, season the zucchini chips with salt and pepper to taste. Serve hot with marinara sauce for dipping, if desired.