½ C canola oil
½ C flour
2 eggs, beaten
1 C bread crumbs
½ C grated Parmesan cheese
2 zucchinis, sliced in ¼-inch thick rounds
Combine the Parmesan cheese and bread crumbs.
Heat oil in a large skillet. Drop the zucchini slices in flour, then the beaten egg and then into the bread crumb 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.