Cut the ends off from each zucchini, then cut each zucchini in half for a total of 4 pieces of zucchini, cut each piece into slabs that are 1/2 inch thick (1.25 cm), then cut each slab into 1/2 inch (1.25 cm) sticks

Add the cut zucchini into a large bowl and season with salt, toss together and let it sit for 10 minutes

In the meantime, add the flour into a bowl, along with the garlic powder and mix together, crack the eggs into a separate bowl, season with salt & pepper and whisk together, add the panko breadcrumbs into a third separate bowl, along with the grated cheese, dried parsley, and a kiss of salt & pepper, mix together

After 10 minutes, transfer the zucchini sticks over some paper towels in a single layer and pat dry

Heat a large fry pan with a medium heat and add in the sunflower oil

While the oil is heating coat the zucchini sticks, first in the flour, then into the egg wash, and finally into the breadcrumbs, making sure at each stage that they're fully coated all aorund

Once the oil is nice and hot, add the coated zucchini sticks, all in a single layer and evenly spaced out, cook in batches, go for 3 minutes per side or until golden and crispy, transfer into a wire rack with paper towels underneath

To make the dipping sauce, add the yogurt into a bowl, along with the grated garlic, dried dill, lemon juice, olive oil, and season with salt & pepper, whisk together

Add the dipping sauce into a plate and decorate the crispy zucchini around it, serve at once, enjoy!