Preheat oven to 475°F. Cut zucchini in bite-sized sticks (julienne style). Coat large baking sheet with canola oil cooking spray. Combine flour and cornmeal, salt and pepper in a large bowl or a Ziploc bag.
Dip zucchini into egg whites, then coat with flour mixture. Arrange on baking sheet and coat all sides with cooking spray.
Bake on the center rack for 7 minutes. Turn zucchini and coat remaining flour spots with cooking spray. Bake an additional 5 minutes or until golden brown. Serve hot! (Also can be served as an appetizer with marinara sauce.)