Cut the zucchinis into sticks, each approximately 3 inches long and 1/2 inch wide. Sprinkle with 1 teaspoon of salt and arrange them in a single layer on a paper towel-lined baking sheet. Allow them to rest for about 10 minutes to remove moisture, then gently dab them with paper towels.

While the zucchinis rest, set up your dredging stations. Place the flour on a plate. In a shallow bowl, mix the egg and milk until smooth. In another shallow bowl, combine the breadcrumbs, grated Parmesan cheese, black pepper, and the remaining salt.

Working in batches of 3 to 4 zucchini sticks, coat each one first in flour, then dip it in the egg mixture, and finally cover it with the breadcrumb mix. Arrange the coated zucchini sticks in a single layer on a baking sheet.

To keep the fried zucchini warm, preheat your oven to 200°F.

In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches around 350°F or until a breadcrumb sizzles upon contact. Fry the zucchini sticks in batches, ensuring they are in a single layer, for about 2 to 3 minutes until they are golden brown. Use tongs to remove them and place them on a wire rack or paper towels to drain any excess oil, keeping them warm in the oven.

Continue frying the remaining zucchini, adding more oil as necessary. Serve the crispy sticks while hot, garnished with fresh parsley and alongside lemon wedges for flavor.