Heat 2 inches of vegetable oil in a deep heavy pot to 380°F.
In a shallow bowl or dish mix the breadcrumbs with the spaghetti seasoning, or Italian seasoning. Place the flour in another shallow bowl or dish. Divide the milk between two bowls.
Working in batches, dip the zucchini wedges in the first bowl of milk, roll them in the flour and tap off any excess, re-dip them in the second bowl of milk, and dredge them through the breadcrumb mixture.
Place the zucchini wedges in the hot oil one at a time so that they are not touching. Fry until golden brown and crispy. Remove and drain on paper towels. Season lightly with salt and parmesan cheese. Serve immediately.