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In a medium bowl beat the egg with a pinch or tw of salt and stir in the herbs.
Put the flour in a wide, shallow bowl and in a separate bowl mix half the bread crumbs and half the cheese together. ( Add the remaining half when this gets used up)
Heat 1 inch vegetable oil in a large skillet or dutch oven over medium heat. The oil should reach 350-365 degrees.
Using tongs, dredge each piece of zucchini in the flour, then the egg- allowing excess to drip off- then into bread crumbs.
Fry the zucchini in batches until golden 2-3 minutes. Turning to cook each side. Remove paper towel lined plates and sprinkle with salt.
Serve hot or at room temperature with tomato sauce or ranch dressing for dipping.
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