Wash the zucchini thoroughly under cold water and pat them dry with a paper towel. Trim off both ends of each zucchini and cut them into sticks of even size to ensure uniform cooking.

In a medium bowl, crack the egg and whisk it until fully blended.

In another bowl, combine the panko bread crumbs, parmesan cheese, kosher salt, pepper, and garlic powder. Mix until well combined.

Dip each zucchini stick into the egg mixture, allowing excess to drip off.

Roll each piece in the breadcrumb mixture, ensuring all sides are evenly covered.

Preheat the Blackstone griddle over medium heat and lightly coat the surface with cooking oil.

Place the breaded zucchini sticks on the hot griddle in a single layer.

Cook the zucchini sticks for about 3-5 minutes on one side until golden brown, then flip with tongs or a spatula.

Continue cooking for another 3-5 minutes on the other side until crispy and golden.

Remove zucchini sticks from the griddle and place them on a plate lined with paper towels to absorb excess oil.

Serve immediately, with ranch or Caesar dressing on the side if desired.