Cut off the ends of each zucchini. Cut the zucchini lengthwise into 1/2 inch slices. You should typically get four slices from each zucchini for a total of eight. Set aside.
Set up three shallow bowls or small plates for the dredging stations. In the first, add the flour. In the second, crack open the egg and lightly beat to mix the yolk and white together.
In the third dish, mix together the panko breadcrumbs, parsley, and fresh Parmesan. Lightly mix with a fork to combine.
Pour enough oil in a large nonstick skillet to cover the bottom. Heat the skillet over medium low heat. (If you are making pasta, this is when I start getting the water boiling).
While waiting for the oil to heat, start dredging the zucchini. Place a zucchini slice in the flour and coat on both sides. Tap or shake off the extra flour. There should be a very think coating of flour. Do not worry if it is not on the edges.
Transfer the floured zucchini to the egg mixture and coat on both sides. Using the fork, hold it above the dish to let the excess egg drip off.
Transfer the zucchini to the breadcrumb mixture and coat on both sides. Repeat with each piece of zucchini. If you are working ahead, you can place the dredged zucchini on a large plate for holding.
When the oil is hot enough, place the zucchini in the skillet 2-3 at a time. Use a splatter screen to prevent oil from splashing during cooking.
Cook zucchini until golden brown, approximately 3-4 minutes. Flip over and cook the second side until golden, approximately 2-3 minutes.
Transfer the finished zucchini slices to a baking sheet. Do NOT use a sil pad as you will be using a broiler and it will ruin the silicone. Tin foil is fine.
Repeat the pan frying process for each zucchini piece until completed. Add additional oil as needed and wait for it to heat up before adding the zucchini each time. Turn off the stove. You should now have all of your zucchini on the baking sheet.
At this point, you can serve as-is if you wish. For the "Parmesan" effect, sprinkle some of the fontina and mozzarella on each zucchini. This cheese will create a little barrier to help prevent the zucchini from getting soggy due to the sauce.
Turn the broiler on in the oven. Place the cheese covered zucchini on the top rack and broil until melted. This will only take a few seconds, so watch it! Leave the oven door cracked open for heat to escape.
Pull the sheet back out of the oven (or just pull the shelf out). Place a little sauce on each zucchini slice and top with the remaining mozzarella and fontina. Sprinkle with some extra Parmesan.
Put the tray back under the broiler and broil until the cheese is melted and just starting to brown. Again, this will take only seconds.
Remove from oven and serve immediately with pasta or sides of choice.
You can use any of your favorite Italian pasta sauces for this recipe, such as our Simple Marinara Sauce.To ensure a truly vegetarian meal, use cheeses that are confirmed vegetarian.The exact amount of sauce you need will depend upon how saucey you like it and whether you are using any on pasta as well. One batch of my Simple Marinara Sauce above was enough for all of the zucchini, pasta, plus some left over.Get the splatter screen that I love from this affiliate link!