In a shallow bowl, combine Italian seasoned bread crumbs, grated Parmesan cheese, garlic powder, dried parsley, and ground black pepper. Mix thoroughly.

In a separate bowl, beat the eggs until well combined. Slice zucchini into even rounds, approximately ¼ inch thick.

Dip each zucchini slice into the beaten egg and then into the breadcrumb mixture, pressing gently to ensure coating adheres.

Heat about ½ inch of vegetable oil in a large skillet over medium heat until it reaches about 350°F.

Fry the zucchini slices in batches for about 3 minutes per side, or until golden brown and crispy.

Transfer the golden zucchini slices to a plate lined with paper towels to drain excess oil. Sprinkle with additional Parmesan and salt.

Serve the crispy zucchini with your favorite dipping sauce, like marinara or aioli.