In a bowl, mix together the crumbs, cheese and herbs, set aside.
Wash the zucchini well; leave unpeeled. Cut in half cross wise, then cut into wedges not more than 1 cm (1/2 inch) thick.
Spray top rotating pan of Actifry.
Put egg white in a shallow bowl or place. Put a small amount of the crumb mixture on another plate. (Important! Only work with a small amount of crumb mixture at a time, otherwise it will all get matted and unusable.)
Dip a zucchini wedge in the egg white to coat, then in the crumbs to coat, pressing down well. Then put in Actifry pan. Repeat till all wedges are coated. If Actifry pan has gotten full, then put the prepared wedges on a plate to wait (don't stack.) Refill the crumb mixture plate with a bit more crumb mixture as necessary. If your hands are getting globbed up, wash and dry them to start fresh.
Spray lightly the wedges that are in the air fryer. Cook for 7 minutes; with tongs turn them over, and cook for another 7 minutes. Take all these out, put somewhere with a cover over them (such as a microwave plate cover) to keep warm, then do the second batch of wedges the same. When you're read to serve, carefully add the first batch back in, and give them all another minute or two to get piping hot.
Makes enough for 4 as a generous side dish.
Serve each serving hot with its own allotment of dipping sauce made from 2 tbsp fat free Greek yoghurt mixed with 1 tbsp low-fat Blue cheese or ranch dressing (any plain fat-free yoghurt will do, but Greek makes the dip thicker.) Sriracha sauce is also good with these.