Add flour to shallow baking dish. In 2nd baking dish, lightly beat eggs with 1/2 tsp salt and 1/4 tsp black pepper. In 3rd baking dish, combine panko, Parmesan, garlic powder 1 tsp salt and 1/4 tsp pepper. Gently crush all panko ingredients together.

Lightly coat zucchini sticks in flour, then dip into egg, coating evenly. Gently shake and generously coat in panko. Transfer to baking sheet.

Fill high-side skillet with 1 inch of oil, no more than halfway up skillet. Heat on med-hi. In small batches add sticks to pan. Cook until light golden brown, turning once. 2-3 min.

Remove zucchini to cooling rack over baking sheet. Keep warm in 175° until serving time.

Serve with BUTTERMILK RANCH DIPPING SAUCE.