Preheat oven to 350º F. Lightly grease a cookie sheet and set aside.

In a small wide bowl, mix together cornmeal, chili powder and garlic salt; Set aside.

Slice zucchini into sticks approximately 3/4-inch wide by 4-inches long. Dip each stick in water and shake off excess moisture. Dredge sticks in cornmeal mixture, ensuring that each is thoroughly coated. Place approximately 1-inch apart on prepared cookie sheet and spray with cooking oil. Bake in preheated oven for 20-25 minutes, or until golden brown.