Trim the ends off the zucchini, then cut each one in half crosswise. Cut each zucchini half into 4 wedges. In a colander toss zucchini with salt and let sit for 30 minutes. Rinse then dry well with a kitchen towel.
Preheat oven to 400°F. Lightly oil a large baking sheet.
In a shallow bowl, combine panko, Parmesan, oregano, thyme, and pepper. In a second shallow bowl beat eggs thoroughly.
Dip zucchini spears in egg, then in panko mixture, and place on baking sheet, leaving a little space between spears. Bake until browned and crisp, 25-30 minutes.
While fries bake, in a blender combine avocado, yogurt, dill, chives, lime juice, salt, and garlic. Blend until smooth, scraping down sides of blender jar as needed. Add cool water until dressing reaches the desired consistency.
Serve zucchini fries warm with avocado ranch.