Combine the yogurt, parsley, onion powder, garlic powder, salt and pepper in a bowl, mix well and set aside.
Toss the sliced zucchini with the flour in a large bowl, coating all pieces on all sides.
Add ½ of the yogurt mixture to the zucchini, toss again to coat all sides completely.
In a separate small bowl, add the breadcrumbs. Gently coat each zucchini in the bread crumbs, shaking off excess, then place on a parchment-lined baking sheet. Continue with the rest of the zucchini.
Drizzle lightly with olive oil and bake for 15 to 20 minutes, or until golden on one side, then flip. If any of them look dry, drizzle with a little more olive oil. Bake for another 15 to 20 minutes until golden on both sides. Serve with the remaining yogurt dip.
Feel free to make gluten free substitutions as mentioned in the post and let me know how it goes!