1️⃣ Prepare the zucchini: Trim the ends and slice into 1/4-inch rounds. Pat dry with paper towels to remove excess moisture. 🥒

2️⃣ Set up the dredging station: Place flour in a shallow dish. Beat the eggs in another dish. In a third dish, combine Panko breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper. 🍽️

3️⃣ Coat the zucchini: Dredge each zucchini slice in flour, then dip in beaten eggs, and finally coat with the breadcrumb mixture, pressing lightly to adhere. Repeat for all slices. 🧀🥚

4️⃣ Heat the oil: In a large skillet, add enough oil to cover the bottom (about 1/4 inch). Heat over medium heat to 350°F (175°C). 🌡️

5️⃣ Fry the zucchini: Add zucchini slices in batches, cooking for 2-3 minutes per side or until golden brown. Avoid overcrowding the pan. Once cooked, transfer to a paper towel-lined plate to drain excess oil. 🥘

6️⃣ Serve: Enjoy warm, with your favorite dipping sauce like ranch or marinara. 🍽️

Tips:
For a healthier version, you can bake the breaded zucchini at 400°F (200°C) for 18-20 minutes or until crispy. You can also use an air fryer at 375°F (190°C) for about 8 minutes.