Preheat the oven to 350 degrees. After trimming the zucchini ends, halve the fruit, and then slice it into segments. After rinsing, dry.
Combine bread crumbs, Parmesan cheese, basil, oregano, and garlic salt in a large Ziploc bag. Mix.
Combine the eggs with a whisk in a basin. After thoroughly coating 5–6 zucchini segments in the eggs, place them in a Ziploc bag and shake to ensure that they are thoroughly coated.
Place the crusted sticks on a cookie sheet lined with foil. Proceed to Step 3, placing each completed zucchini on the designated cookie tray.
Bake until the panko is golden brown, making use of olive oil spray. This process will take 16 twenty minutes. With ranch or marinara sauce, serve warm.