A Recipe from Sneaky Kitchen
Crispy Corny Zucchini Sticks
4 medium-size zucchini
2 egg whites, beaten in a large bowl
3/4 cup yellow corn corn meal
1/4 cup grated parmesan cheese
1 teaspoon Italian Seasoning OR
   1/4 teaspoon black pepper
   1/2 teaspoon ground oregano
   1/8 teaspoon dried basil
   1/8 teaspoon ground bay leaf
cooking spray     

salt   
Preheat oven to 425 F.   

Wash zucchini & trim off ends.  Cut into long, skinny strips about the thickness of very thin French fries.  Spray 2 cookie sheets or baking pans well with cooking spray.  Mix the corn meal, cheese & Italian seasoning in a shallow bowl. Put zucchini into egg white; gently mix so all strips are coated.  Take out 2 to 3 at a time. Shake off excess egg white & put into the corn meal mix.   With other hand, roll them in the meal to coat.  Lay side by side in pan not quite touching in a single layer.  Continue until all are coated.  Spray well with cooking spray.  

Place in oven for 12 to 15 minutes, checking & shaking or turning towards the end of the cooking time.  When they begin to brown nicely, they are done.  Do not over-cook.  Sprinkle with salt or salt substitute to taste.  Remove to a serving plate.   Serve plain or with ketchup.   Eat while hot for best flavor and crunch, but they are fine cold too.