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Preheat the oven to 400°F.
Cut the zucchini into roughly 3-inch pieces by cutting first into quarters lengthwise, and then in half widthwise. You should get 8 pieces per zucchini squash.
Add the zucchini spears to a large bowl with the oil and toss to coat. Add the salt, black pepper, and Italian seasoning and toss again until well coated.
Line a baking sheet with parchment paper, then place a wire rack on the baking sheet. Add the Parmesan cheese to a medium shallow bowl. Place a flat side of a zucchini piece into the cheese, then flip over and coat the other flat side. Place on the wire rack. Repeat this with the remaining zucchini pieces, arranging them in a single layer with a little space between each one.
Bake for 10-12 minutes, or until the spears begin to soften. Then broil for 4-5 minutes, rotating the pan as needed to avoid burning, or until the cheese has turned golden brown.
Let rest for 5 minutes before serving with a squeeze of lemon juice and zest, if desired.
Optional: Whisk together the mayonnaise, garlic, and lemon juice in a medium bowl and serve alongside the crusted zucchini.