Crunchy and the perfect snack!
Preheat oven to 425°. Trim the ends of the zucchini and then cut into sticks. Try to slice then evenly, so that they cook evenly. Lay zucchini out on a sheet of paper towels and sprinkle cut edges with salt. Let them rest 10-15 minutes to allow the salt to draw out excess moisture.
In a shallow bowl, whisk the egg. In another shallow bowl, mix bread crumbs, cheese, thyme, 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.
Blot with paper towels to remove excess moisture. Dip each zucchini stick in the 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 this Herby Yogurt Dip. Enjoy!