Cut zucchini lengthwise into 6 wedges each.

Mix yogurt and milk.

Dip the wedges in the yogurt mixture.

Dredge in panko bread crumbs seasoned with thyme, kosher salt and crushed red pepper flakes.

Spray with nonstick cooking spray.

Grill over medium high heat until the zucchini is nicely marked and tender, about 5 minutes per side.

Season with black pepper to taste and more salt if needed.

Serve with lemon wedges.