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 baking sheet or platter. 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 minute then flip and cook another minute.

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

Serve with ranch or your favorite marinara sauce