Preheat the oven to 425 F.
Rinse one large zucchini, or a small zucchini and small summer squash, and pat dry. Cut into sticks of about 1/2-1cm thick.
For firm, crisp zucchini sticks, use only the outside (the part adjacent to the skin, and not the pulpy, seeded middle). Alternatively, put the crisp sticks into one mixing bowl, and the softer seeded ones in another to bake separately.
In the mixing bowl(s), coat the sticks with some cooking spray, a fair amount of pepper, and lots of grated parmesan. Spray a baking tray with more cooking spray and load ’em up. (I like to put the firmer sticks on one side and the seeded ones on the other, as they may need slightly different cooking times.)
Bake for about 12 mins. Remove from oven and use a soft spatula to move and turn the sticks so they aren’t sticking to the tray. Add more parmesan if necessary. Bake for another 6 mins or until the firm sticks are beginning to brown. The seeded sticks will also make a soft, smushy, and delicious side.
Verdict: Tasty! Tray may need some cleanup if the parmesan burns, though.