Preheat the oven to 425° F.

If you have a shallow rack, place it into a half sheet pan. If not, line the half sheet pan with parchment paper. Place the flour in a shallow dish and the beaten eggs in a second dish. In a third, combine the crumbs, pinch of salt and pepper, the rosemary and cayenne. Slice the zucchini into ½ inch sticks. Salt and pepper the slices. Dredge the zucchini slices in the flour, then roll them in the beaten eggs, then coat with the crumb mixture. Place on either the rack or parchment in the sheet pan. Drizzle slices lightly with olive oil. Bake for 15 to 20 minutes, or until golden brown and tender.