1 egg white
1/4 cup milk
1/2 cup shredded Parmesan cheese
1/2 cup seasoned gluten-free breadcrumbs
Vegetable cooking spray
Preheat oven to 425°F. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25–30 minutes or until golden brown.