Wash and dry the zucchini. Cut it into ½-inch thick rounds or spears.

Set up three bowls: combine flour, salt, pepper, and garlic in the first. Whisk eggs in the second. Mix panko, optional parmesan, and Italian seasoning in the third.

Dip each zucchini piece into the flour mixture, then the eggs, and finally coat with the panko mixture.

Refrigerate the coated zucchini for 15 minutes to 2 hours for better breading adherence.

Heat oil in a skillet over medium-high heat. Fry zucchini in batches for 2-3 minutes per side until golden brown.

Transfer fried zucchini to a paper towel-lined plate, then onto a wire rack to retain crispiness.

Serve hot, garnished with salt and parsley, or alongside lemon wedges and dipping sauces.