Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
Combine the Panko, Parmesan, and Italian seasoning; set aside.
Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with non-stick spray.
Dip the sticks a few at a time in the egg, then roll one at a time in the crumb mixture. Place the sticks on the prepared baking sheet. Note that they coating will not cover the zucchini stick like it would say, a piece of chicken. It will be a "rough" covering of the crumbs.
Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
Serve immediately, with sweet onion dip.