Gather your ingredients.
Cut the zucchini into 3 1/2 to 4-inch sticks. Cut away the watery seeds.
Place zucchini skin side down on paper towels. Sprinkle with salt. Let sit for 30 minutes.
Blot zucchini dry with paper towels.
Prepare flour and bread crumb/Parmesan breading mixtures.
Whisk together egg and milk.
Place cooling rack in rimmed sheet pan; brush with olive oil.
Coat zucchini sticks in seasoned flour.
Dip zucchini sticks in egg/milk; coat with parmesan bread crumbs. Place on prepared rack.
Bake at 425°F for 20 to 25 minutes until golden crispy brown.