Slice the zucchini into long, even spears about 3-4 inches in length.
In a mixing bowl, combine the grated Parmesan cheese, breadcrumbs, and a pinch of salt if desired.
Toss the zucchini spears with olive oil until evenly coated, then dip each spear into the cheese and breadcrumb mixture, pressing gently to adhere.
Place the coated zucchini spears on a baking sheet lined with parchment paper or lightly sprayed with cooking spray, arranging them in a single layer.
Bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, until the outside is golden brown and crispy, and the zucchini is tender when pierced with a fork.
Remove from the oven, let cool slightly, then serve immediately with your favorite dipping sauce or on their own.
