In a bowl, combine Panko, Italian seasoning, and Parmesan; set aside.

In a second bowl add the flour.

In a third bowl add the eggs

Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Set aside on a baking sheet or platter, and repeat until all zucchini slices are done.

Heat vegetable oil in a large skillet over medium heat.

Add zucchini rounds to the skillet, but don't overcrowd the pan and cook until evenly golden and crispy, about 1-2 minutes then flip and cook another minute.

Transfer to a paper towel-lined plate. Sprinkle with salt.

Serve with ranch or your favorite marinara sauce