• Cut 2 medium zucchini into 1/5 inch (0.4 cm) discs. Set aside.
  
• Prepare three containers.

  One with 1 cup milk. One with 1 cup all-purpose flour. One with 1 cup breadcrumbs, 1 teaspoon dried oregano, ½ teaspoon garlic powder, 1 teaspoon salt, ¼ teaspoon black pepper, and ¼ cup parmesan.

  The flour and breadcrumbs containers should have a lid. If not, use ziplock bags instead.
  
• Working in batches, toss zucchini in milk first, then add them to the flour, close the container and shake till coated.
  
• Put the zucchini back in the milk, toss with a spoon, then add them to the breadcrumbs. Close the container and shake until coated.
  
• Set the breaded zucchini aside on a baking tray and repeat until you run out of zucchini discs.
  

Deep-Fry

• Heat the frying oil to 340°F or 170°C in a pot with tall edges.

  Fry zucchini for 1.5 to 2 minutes per side or until golden brown.

  Transfer to a platter lined with paper towels to absorb excess oil.
  
• Arrange fried zucchini on serving platter. Season with a generous sprinkle of sea salt or salt flakes.

  Optionally, serve with fresh thyme leaves, lemon wedges, and marinara sauce.
  

Air-Fryer

• Preheat the air fryer to 400°F or 200°C for 3 minutes. Arrange the breaded zucchini discs on a single layer in your air fryer basket.
  
• Drizzle with some olive oil and air fry at 400°F or 200°C for about 10 minutes, turning them once halfway through cooking.
  

Oven-Baked

• Preheat the oven to 430°F or 220°C. Arrange the breaded zucchini discs on a baking sheet on a single layer.

  Bake for about 20 to 30 minutes or until golden.