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.
Once the zucchini has released some of its liquid, blot with paper towels to remove excess moisture.
Dip each zucchini stick in egg and then roll in the bread crumbs, gently pressing the breading onto the zucchini. Place on a rack-lined baking sheet or on a parchment lined baking sheet.
Bake for 10-12 minutes or until golden brown. If using parchment, turn zucchini half way through the baking time. Serve with marinara sauce or ranch dressing.
Notes
I consider an 8" x 1 1/2" zucchini to be a medium, ideal size. When cut in half it will provide 4" long sticks.