Step 1

Cut the zucchini into French fry-like pieces, about 3 inches long by 1/2-inch wide. Season with 1 teaspoon of salt and place in a single layer on a paper towel lined sheet tray. Set aside for 10 minutes, then pat dry with a paper towel.

Step 2

Meanwhile, place the flour on a plate. Whisk together the eggs and milk in a wide shallow bowl. Combine the breadcrumbs, parmesan cheese, remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper in another wide, shallow bowl.

Step 3

Working 3 to 4 zucchini pieces at a time, dredge in the flour to coat completely, dip in the egg mixture, then coat in the breadcrumb mixture. Set aside in a single layer on a sheet tray.

Step 4

Preheat the oven to 200°.

Step 5

Meanwhile, heat a large skillet filled with about 1/2-inch of vegetable oil over medium-high heat until very hot (about 350°). Working in batches, cook 8 to 10 pieces of zucchini in a single layer until golden brown all over, 2 to 3 minutes. Remove from the oil and transfer to a wire rack set over a sheet tray (or a sheet tray lined with paper towels). Keep the fried zucchini warm in the oven. Continue to fry the remaining zucchini adding more oil as needed to the skillet.

Step 6

Serve warm with chopped parsley and lemon wedges.