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Preheat your oven to 350℉. Line a 9×5" bread loaf pan with parchment paper. LIGHTLY drizzle the bottom of the pan with olive oil.
Trim then slice your zucchini into thin pieces lengthwise. Discard the outer skin slices. Lay them out on a paper towel.
In a deep skillet, heat 1 teaspoon olive oil and saute your scallions for 2 minutes on medium heat. Add in the baby spinach and season with salt and pepper to taste. Toss until just about completely wilted. Remove to a paper towel lined plate. To the same pan, add the remaining olive oil and add in your mushrooms. Season with garlic powder, onion powder, salt and pepper to taste. Cook for 3-4 minutes, flipping half way through.
Whisk together the breadcrumbs, parmesan, Italian herb blend, paprika, garlic powder, onion powder and salt. Sprinkle 2 tbs of the this mixture to the bottom of your loaf pan.
Dredge each slice of zucchini front and back, pressing to adhere the crust mixture