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Preheat the oven to 218°C. Slice the courgettes into 3-inch (7 cm) lengths and ½-inch (1 cm) thick strips. In a bowl, add salt and 3 dashes of ground black pepper to the eggs and beat well. Line a baking sheet with parchment paper and set aside.
On a large plate or in a container (not a bowl), mix the panko and parmesan cheese together. Working in batches, dip the courgette strips into the beaten eggs. Remove each strip from the egg mixture, shaking off the excess, and roll it in the panko mixture, pressing gently to coat well.
Transfer the coated courgette strips to the baking sheet. Repeat until all the strips are coated.
Bake, rotating the sheets and turning the courgette fries halfway through, until golden brown and crispy, about 20 to 25 minutes. Serve immediately with ranch dressing.