Wash and dry the zucchini, then slice into ¼-inch rounds or sticks.

Lay zucchini on paper towels, sprinkle lightly with salt, and let sit for 10 minutes.

Pat zucchini completely dry to remove excess moisture.

Place flour in one bowl and season with salt and pepper.

Beat eggs in a second bowl.

Place breadcrumbs or panko in a third bowl.

Dip zucchini pieces into flour, shaking off excess.

Dip into egg, then coat evenly with breadcrumbs, pressing gently to adhere.

Cook using one of the methods below until golden and crispy.

Pan Fry:

Heat a thin layer of oil over medium heat.

Cook zucchini 2–3 minutes per side until golden.

Oven Bake:

Bake at 425°F (220°C) for 20–25 minutes, flipping halfway.

Air Fry:

Air fry at 400°F (205°C) for 10–12 minutes, shaking halfway.

Transfer to a paper towel–lined plate and serve immediately.