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Slice the zucchini into fry-like strips and place them in a bowl.
Sprinkle with salt and let sit for a few minutes to release excess moisture.
Squeeze the liquid from the zucchini using a clean kitchen towel or cheesecloth.
In one bowl, mix together the breadcrumbs and flour.
In another bowl, beat the eggs and mix in the grated Parmesan cheese, marjoram, and paprika.
Coat the zucchini strips in the flour and breadcrumb mixture, then dip in the egg mixture with cheese.
Heat olive oil in a frying pan, fry the coated zucchini until golden brown on both sides.
Remove zucchini from the pan and drain excess oil on paper towels before serving hot.