2 large zucchini, halved crosswise and cut into 1/2 inch wedges
1. Preheat oven to 425, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets (I only needed 1) with cooking spray. In a wide, shallow dish, mix together panko, Parmesan, Italian seasoning, cayenne, 3/4 t salt and 1/4 t pepper. In a medium bowl, lightly beat egg whites.
2. Working with one at a time, dip zucchini wedges in egg whites, then breadcrumb mixture, pressing to adhere. Arrange on sheets in a single layer. Bake until coating is golden brown and crisp, 20 minutes, flipping zucchini and rotating sheets halfway through (I did not have to do this). Season to taste with salt and pepper; serve immediately.