Heat coconut oil in large skillet (or flat griddle) over medium-high heat until oil just starts to smoke.
In a large bowl, mix together Panko, Parmesan, garlic powder, oregano, salt and pepper. Set aside.
In another bowl, measure out flour. Take sliced zucchini and dredge first in flour, then eggs, then Panko, pressing to evenly coat zucchini slices.
Working in batches, add zucchini to hot griddle and fry for 1-2 minutes on each side until golden brown and crusty. Once done, set on paper towel-lined plate to soak up some of the oil. Enjoy immediately with dipping sauce.
Dipping Sauce
In small bowl, mix together ingredients for sauce. Keep in refrigerator until ready to use.