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1
Trim stem ends from zucchini and cut either crosswise into slices about 1/2-inch thick or into French-fry-like sticks.
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2
Heat the oven to 200.
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3
Beat eggs with salt and pepper in a shallow bowl or pie plate.
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4
Set up an assembly line of a plate of flour, the plate of eggs and a plate of bread crumbs.
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5
Have a baking sheet ready, and several rectangles of wax or parchment paper.
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6
Coat a zucchini piece in the flour, dip in the egg and coat in the bread crumbs.
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7
You want a thin, even layer of each coating; shake off any excess.
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8
Put coated zucchini on baking sheet in a single layer, top with wax or parchment paper and repeat with remaining slices.
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9
Chill for at least 10 minutes or up to 3 hours.
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10
Put a large heavy skillet or a deep broad saucepan over medium heat and pour in enough oil to come up the sides at least 1/2 inch.
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11
While the oil heats, line a plate with paper towels.
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12
The oil is ready when a pinch of flour sizzles immediately.
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13
Put a few zucchini pieces in the oil without crowding.
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14
When the bottoms brown, after 2 to 3 minutes, turn and cook the other side for 2 to 3 minutes, adjusting heat to keep oil sputtering without smoking or burning zucchini.
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15
As each piece is done, put it on the paper towels to drain, turning to blot it on both sides if needed.
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16
Transfer to an ovenproof platter and keep warm in oven while you finish cooking.
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17
Add and heat up oil as necessary.
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18
Garnish with parsley and serve with lemon wedges.
