4-6 medium Zucchinis
1 cup Panko breadcrumbs
1 cup Grated parmesan cheese
Fleur de cel, salt
1 cup flour
Start by slicing the zucchini into thin slices.
Then season the flour with paprika, salt and pepper
Roll the slices in the flour mixture, dip them in egg and then dip them again them onto a plate with Panko breadcrumbs, parmesan cheese and a little more paprika.
Put them in the oven at 425 (200 C) degrees for 15 minutes, flip them over and then put them in for 15 minutes or more until golden brown crispy but tender inside.