Preheat oven to 350 degrees and line a cookie sheet with a baking rack that you have sprayed with a light coating of cooking spray.
Wash and slice zucchini lengthwise into quarters. So you'll have four strips per zucchini.
On a plate, combine the vegan parmesan, Italian seasoning, salt and pepper.
Using a pastry brush, apply a thin coating of vegan mayonnaise then coat completely with the parmesan mixture.
Place onto the prepared cooling rack allowing enough room so they can evenly brown.
Bake for about 20 minutes until tender and golden (this may take more or less depending on your oven).
Combine the vegan Ranch dressing with the taco sauce in a small bowl.