Cut the zucchini into sticks (fry shapes), about 3 inches long and ½ inch thick.
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Place wire baking sheets on top and spray with non stick cooking spray.
Combine milk, ¼ tsp salt, and ¼ tsp pepper in shallow bowl.
In a food processor, chop walnuts and matzo (if using) until small pieces. Add remaining salt and pepper, nutritional yeast, and breadcrumbs (if using). Process until all is the consistency of breadcrumbs.
Heat olive oil in a small fry pan over medium-low heat. When warm, add whole clove of garlic. Cook until fragrant. Remove garlic from oil.
Add breadcrumb/nut mixture to oil. Toast until golden brown. Remove from heat, and place in a shallow dish.
Dip zucchini fries in milk, then in breadcrumb mixture. Press gently to ensure crumbs stick. Place carefully on prepared wire rack, ensuring fries do not touch.
Bake at 425 for 20-30 minutes, until crumbs are crispy and golden brown.