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Cut zucchini into 3-inch sticks. In a bowl mix together breadcrumbs, Parmesan cheese, cumin, garlic powder, dried oregano, paprika and kosher salt. Add olive oil and mix with fingertips until combined. In a separate bowl beat egg whites until frothy. Toss zucchini sticks in the egg whites. Working in batches, transfer sticks to the breadcrumb mixture, press crumbs onto zucchini and place on a baking sheet. Bake at 450°F until golden and just tender, about 12 minutes. Serve immediately.