Slice your zucchini so they are 1/4-1/2 inch thick. If they are too thin they can overcook and get mushy, but it depends on what you like too. Sprinkle salt and pepper on raw zucchini slices. Heat olive or vegetable oil in a large skillet over medium to medium high heat. In a medium bowl combine Panko and Parmesan. Set aside. Scoop some flour into a bowl. Set aside. Beat eggs in a separate bowl. Set aside. Working in batches of around 8 pieces, depending on the size of your skillet, dredge zucchini rounds in flour, dip into eggs, then panko mixture, pressing to coat evenly. Add prepared zucchini pieces to the skillet and cook until golden and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate.