2 large zucchini
1/2 - 1c. flour
2 eggs, beaten
1 c. dry bread crumbs
1/2 c. Parmesan cheese, grated or shredded (or more if you want it)
Heat oven to 425°F.
Cut off ends of zucchini. Cut each zucchini in half crosswise; cut each half into 8 (3-inch) spears.
Line cookie sheet with parchment paper; spray paper with olive oil cooking spray. Place flour in shallow bowl. Beat eggs in another shallow bowl. Place bread crumbs and Parmesan mixed together in third shallow bowl. Coat each zucchini spear with flour; dip into eggs and coat with bread crumbs and cheese. Place on cookie sheet.
Bake 15 to 20 minutes, until golden brown. You may want to flip the spears over half way. I didn't and they turned out well, so it just depends. Serve warm.