Wash the zucchinis and slice them into 1/4-inch thick rounds.

Set up a breading station: one bowl with flour, another with beaten eggs, and a third with breadcrumbs mixed with garlic powder, salt, and pepper.

Dip each zucchini slice in flour, coating it evenly.

Next, dip the floured zucchini into the beaten eggs.

Finally, coat the zucchini in the breadcrumb mixture, pressing gently to adhere.

Heat vegetable oil in a large skillet over medium heat.

Once the oil is hot, add the zucchini slices in batches, ensuring not to overcrowd the pan.

Fry for about 3-4 minutes on each side until golden brown and crispy.

Remove the fried zucchini and place them on paper towels to drain excess oil.

Serve hot, optionally sprinkled with Parmesan cheese.