Pre-heat oven to 400F (200C). Drizzle a medium cookie sheet with a tablespoon of olive oil.
In a medium bowl combine the bread crumbs, parmesan cheese, parsley, salt, pepper, garlic and a tablespoon of olive oil.
Trim and cut the zucchini into sticks. Rinse and drain but do not dry. Toss with the bread crumb mixture. Place the sticks on the prepared cookie sheet, and sprinkle with remaining mixture in the bowl. Drizzle with a tablespoon or 2 of olive oil and bake for 15-20 minutes. (I usually sprinkle with a pinch or 2 of extra salt). Serve immediately. Enjoy.
If you have leftovers, you can store them in an airtight container in the fridge. Just keep in mind, the breading will soften and they won’t be as crispy.