Preheat oven to 350 degrees F.
Line baking tray with foil and set a cookie cooling rack within or resting onto of baking tray. You may spritz non-stick spray on your cooling rack, if needed.
Wash and clean the zucchini. Cut, remove, and dispose of both ends of zucchini. Cut zucchini in half and then cut each half into quarters. Making zucchini wedges.
Place zucchini wedges into a mixing bowl and thoroughly coat with olive oil.
In a small bowl combine all of your dry ingredients, mix to combine.
Sprinkle dry ingredients over your olive oil coated zucchini wedges and mix to coat and cover zucchini wedges.
Arrange coated zucchini wedges onto your prepared baking tray and cookie cooling rack. Be sure to place green side down.
Place into oven and bake until tender, approximately 15 minutes. Test for tenderness by gently inserting a fork into zucchini pieces.
Once zucchini is cooked and tender (not mushy), turn oven to broil and broil for 2-5 minutes or until coating is crispy and golden brown.
Remove from oven, sprinkle with freshly chopped parsley and serve immediately.