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Cut the zucchini into ⅛-inch-thick coins.
Crack the eggs into a shallow bowl and whisk until blended.
Pour the cornmeal into another bowl or flat plate.
Dip the zucchini coins into the egg, and coat them with cornmeal.
Heat the oil in a large nonstick skillet over medium heat.
When the oil is hot, place the zucchini in the pan without crowding them together.
Fry over medium heat until the zucchini are lightly browned, one to two minutes.
Flip each piece and fry until the other side is golden brown, another one to two minutes.
Sprinkle the hot zucchini with salt and pepper, and serve immediately.