Wash & pat dry the zucchini, then cut each one into rounds that are 1 cm thick which is a little over a ¼ inch thick

Place the slices of zucchini over a wire rack with paper towels underneath, all in a single layer, season with sea salt on both sides and let them sit for 30 minutes, this will help remove the excess water from the zucchini so it does not get mushy when cooked

After 30 minutes transfer the slices of zucchini over a dishcloth, once again in a single layer, gently pat dry and then season with black pepper just on one side

Add in ¾ cup bread crumbs into a shallow bowl, along with ½ tbsp garlic powder, ½ tbsp dried oregano and ¼ tsp sea salt, mix together

Heat a large nonstick fry pan with a medium heat

While the pan is heating, coat each slice of zucchini in the bread crumb mixture, making sure each slice is evenly coated all around

Once the pan is hot, add in 1 tbsp of extra virgin olive oil and immediately add in the coated slices of zucchini, all in a single layer (cook in batches), after 2 ½ to 3 minutes flip the slices of zucchini to cook the other side, after another 2 ½ to 3 minutes remove the slices of zucchini and transfer into a wirerack, cook the next batch in the same way

Once all the slices of zucchini are done, transfer them into a serving dish and serve at once, enjoy!