Preheat the oven to 425 F. In a medium pot, heat the olive oil over medium heat. Add the garlic and saute until golden, being careful not to burn it. Add the crushed tomatoes, salt, pepper, oregano, basil and bay leaf. Stir and reduce the heat to low.
Cover and let simmer about 20 minutes.
In a small bowl, beat the egg whites and season with salt and pepper. In a ziplock bag, place the breadcrumbs, garlic powder and cheese; shake well. Spray a cookie sheet with cooking spray and set aside.
Dip the zucchini sticks into the egg and then place into the bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top.