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Prep 2 medium-sized zucchinis by first washing, then cutting the ends off. Slice them evenly into ½” thick, round slices and set aside.
Using a shallow bowl, add ¾ cup all-purpose flour, ½ tsp salt, ¼ tsp ground black pepper, and mix. In another shallow bowl, crack 2 large eggs and whisk. In a third shallow bowl, add 1 cup bread crumbs, and ½ cup parmesan cheese then mix.
Now, dredge a slice of zucchini through the flour, shaking off excess. Add it to the egg bowl, then toss it with the bread crumb and parmesan mixture and place it on a plate. Repeat with the rest of the zucchini slices.
Heat ¼ cup vegetable oil in a frying pan over medium-high heat until the oil begins to shimmer. While that’s heating, set a plate next to the stove with a paper towel on top. This will soak up any excess oil from the zucchini slices after the cooking process.
Cook each zucchini for 1-2 minutes on each side, or until golden crispy. Use tongs to place finished slices onto a paper towel and allow to cool. Serve immediately.