Make batter first by beating together until smooth the cheese, eggs, flour, salt, pepper, garlic, parsley and milk.
Refrigerate 15 minutes or longer before using.
Meanwhile slice zucchinis crosswise in half, then in flat strips 3 inches long, 1 inch wide and '1/4 inch thick.
Using 10 inch skillet, heat margarine over moderate heat.
With fork or fingers, dip each zucchini slice into batter to thickly coat; drop into bubbling margarine and cook, a few at a time, until golden on both sides.
Drain on paper towels and keep warm.