½ C canola oil
½ C flour
2 eggs, beaten
1 C breadcrumbs
½ C grated Parmesan cheese
2 zucchinis, sliced in ¼-inch thick rounds
Combine the Parmesan cheese and breadcrumbs.
Heat oil in a large skillet. Drop the zucchini slices in flour, then the beaten egg and then into the breadcrumb mixture. Ensure that the zucchini is evenly coated. Fry in oil until golden and crispy (about 1 minute/side). Serve warm with Caesar salad dip, if desired.