Pre-heat oven to 425 degrees F
Generously spray a large sheet pan (one large or two smaller pans) with cooking spray
Clean zucchini. Cut off both ends, then cut each zucchini in half. Using a sharp knife or mandolin, slice the zucchini length wise, about ½” thick. You should get ~5 slices per zucchini per half, yielding ~20 slices of zucchini.) *Depending on the size of the zucchini and how thick you made each slice, you may end up with extra pieces; save the extras for another recipe
Beat the egg, egg white, black pepper and basil together in a shallow bowl.
Combine bread crumbs with Parmesan Cheese in a bowl and mix well. Transfer to a plate.
Dip a piece of zucchini in the egg then coat in the bread crumbs. Transfer breaded zucchini onto the baking sheet in a single layer. Repeat that step with all remaining slices.
Drizzle the olive oil evenly over the zucchini
Bake 10 minutes. Remove from oven and flip zucchini. Bake another 5-7 minutes until zucchini is crunchy and golden brown.
Garnish with parsley and a sprinkle of Parmesan cheese.
Serve immediately with warm marinara sauce and a lemon wedge