Trim the ends of the zucchini and then cut into 1/2" sticks by first cutting it in half and then cutting each half into 8 4"sticks per half. Lay zucchini out on a sheet of paper towels and sprinkle cut edges with salt. Let rest 10-15 minutes to allow salt to draw out excess moisture.
Whisk egg in a shallow bowl until blended. If you have a mortar and pestle, crush the dried oregano, thyme, and basil leaves to release fragrant oils.
Mix bread crumbs, cheese, herbs, garlic, salt and pepper in another shallow bowl. Drizzle with 1-2 tablespoons of olive oil to lightly moisten breading, mixing thoroughly with a spoon until all the bread crumbs are lightly oiled and the same consistency.
The breading should still be light and fluffy like a bread crumb topping, not soggy.