Preheat oven to 375°F. Place sheet of parchment paper on baking sheet and lightly brush with butter olive oil.
Cut zucchini in strips or small wedges (smaller pieces = shorter cooking time). Place zucchini in bowl on counter, followed by 3 separate bowls, followed by baking sheet. In first empty bowl, place flour. In second empty bowl, whisk egg. In third empty bowl, combine last 6 ingredients, stirring to combine.
Dip zucchini into flour, then in egg wash making sure to dredge thoroughly. Next, put in crumb mixture, pressing to ensure well coated. Place on baking sheet. You may need to add a little extra flour or another egg to separate bowls, depending on size of zucchini.
Bake 12 minutes, then flip zucchini sticks over. Cook additional 5-7 minutes until golden brown on both sides. Zucchini should still be al dente.
Serve immediately.