Preheat oven to 425 F.

Cut zucchini into ¼ inch sticks. Set aside.

In a shallow bowl, whisk eggs. In a separate bowl, mix together breadcrumbs, salt and MSG.

Using tongs, dip zucchini sticks into eggs until fully coated, then dip into breadcrumb mixture and roll around until well coated. Place on a baking sheet.

Optional: add olive oil to a large pan over medium heat. Using tons, add zucchini and let cook for about 5 minutes until crispy (note: the zucchini fries will still get golden without this step. This helps to make them slightly crispier and is optional). Place zucchini sticks back on the baking sheet.

Cook zucchini in the preheated oven for 18-20 minutes, until crisp. Let cool for 5 minutes before serving.

Place leftovers in airtight container in the fridge for 3-4 days.