Preheat over to 400 degrees. Line a cookie sheet with parchment paper. Cut zucchini into 1/2 inch thick sticks. Make sure bread crumbs are of a fine consistency. Mix crumbs with vegan Parmesan and garlic, plush a few dashes of salt and pepper. Put mixture in a shallow bowl. Dip zucchini in milk and then press all sides in the crumb mixture. Bake for 15-20 minutes until breading is golden. Serve with warm marinara.
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