- Thaw fish if frozen. Preheat oven to 425°F. Grease 15x10x1-inch baking pan; set aside. Rinse fish; pat dry with paper towels, Bias-cut fish into 1-inch strips. Cut zucchini in half lengthwise into six wedges.
- Place cornflakes in large resealable plastic bag; seal bag. Crush cornflakes slightly; set aside. In large bowl, combine ranch dressing and hot pepper sauce. Reserve half of the dressing mixture until ready to serve. Add fish and zucchini to remaining dressing mixture; stir gently to coat.
- Add fish and zucchini, one-third at a time, to crushed cornflakes, shaking to coat. Place fish and zucchini in single layer in prepared baking pan.
- Bake for 12 to 15 minutes or until fish flakes easily when tested with fork and coating is golden. Serve fish and zucchini with reserved dressing mixture for dipping.