Heat oil in a large pan over medium heat.
In a large bowl combine Panko crumb and parmesan then set aside.
Thinly slice zucchini into 1/2 cm thick rounds.
Beat eggs in a large bowl.
Working in batches, dip and fully coat the zucchini rounds in egg, fully coat in the Panko and parmesan mixture.
Heat pan and add olive oil. Place zucchini rounds into pan, cook until evenly golden and crispy, approximately 1 minute on each side.
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