Take refined flour in a
mixing bowl, add salt, black pepper powder, eggs and milk and whisk to a smooth batter.
Cut the zucchini into
5 mm thick slices, diagonally and put them in another bowl. Sprinkle salt and pepper powder and toss.
Mix parmesan cheese,
breadcrumbs and parsley in a plate.
Heat sufficient oil in a
non-stick pan. Dip the zucchini slices in the batter, roll in parmesan cheese mixture and add them to hot oil. Shallow-fry, turning sides, till evenly golden on both sides. Drain on absorbent paper.