1/2cupbreadcrumbsItalian style breadcrumbs, not panko
3/4cupcanola oilor vegetable oil
Using a mandolin, slice the zucchini to 1/16th inch in thickness.
Add the flour to a gallon sized ziplock back. Add the zucchini slices, zip and shake vigorously.
To a large bowl add the eggs and whisk. Dredge the zucchini slices in the egg wash followed by the breadcrumbs mixed with parmesan cheese.
In a 8 inch skillet working in batches, heat the canola or vegetable oil. Fry zucchini for two minutes on one side and flip. Remove to a plate lined with paper towels.
Fried zucchini is best served hot and fresh from the skillet with a side of marinara or ranch. We recommend enjoying them right away, but if you'd like to reheat leftovers, pop them into the oven or air fryer at 375F for a few minutes.