Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

The breading should still be light and fluffy like a bread crumb topping, not soggy.

Step 6

Once the zucchini has released some of its liquid, blot with paper towels to remove excess moisture.

Step 7

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.

Step 8

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.