This low fat version is courtesy of Calorie Commando at Food Network.
Preheat your oven to 350-375. Cut a few zucchini into length wise quarters (you can half them after that if they are too long). Make an egg wash with only egg whites. Fill a small bowl with bread crumbs and season well with yummies of your choice (parm. cheese sprinkles, Itallian seasonings, etc.). Dip the zucchini in the egg wash, then in the bread crumbs. Place the zucchini on a cooling rack and place the rack on a cookie sheet. This allows the heat to circulate all around the veggie so the bottom doesn't come out differently than the top. To get the golden brown color lightly spray with Pam or any other cooking spray. Bake until desired doneness, mine usually spend about 25 minutes in the oven.
