Prep the Zucchini:

• Trim the ends of the zucchini and slice lengthwise into 1/2-inch thick planks.
• Lay slices on a rimmed baking sheet lined with paper towels and sprinkle with 1/2 teaspoon kosher salt.
• Cover with another layer of paper towels to absorb moisture and let sit for 20 minutes.

2. Prepare the Cheese Mixture:

• Grate parmesan cheese and combine 1 cup with 1 1/2 cups shredded mozzarella in a medium bowl. Reserve the remaining cheese for layering.

3. Set Up the Breading Station:

• In one bowl, whisk together flour and 1/2 teaspoon kosher salt.
• In a second bowl, whisk eggs with 1/2 teaspoon salt.
• In a third bowl, combine breadcrumbs, remaining parmesan, black pepper, and 1/2 teaspoon salt.

4. Bread the Zucchini:

• Pat zucchini slices dry with paper towels.
• Coat each slice in the flour mixture, then dip in the egg mixture, and finally coat with breadcrumbs.
• Place breaded slices on a wire rack set over a baking sheet.

5. Fry the Zucchini:

• Heat 1 cup olive oil in a large skillet over medium-high heat until shimmering.
• Fry 3–4 zucchini planks at a time for about 2 minutes per side until golden brown.
• Transfer to a paper towel-lined baking sheet to drain excess oil. Add more olive oil to the pan as needed.

6. Assemble the Zucchini Parmesan:

• Preheat oven to 425°F (220°C).
• Spread 3/4 cup marinara sauce on the bottom of a 2-quart baking dish.
• Arrange a single layer of fried zucchini on top, cutting pieces to fit if necessary.
• Spread 1 cup marinara sauce over zucchini and sprinkle with 1 1/2 cups of the cheese mixture.
• Repeat layers with remaining zucchini, marinara, and cheese.

7. Bake the Dish:

• Cover the baking dish with foil (oil the foil to prevent sticking).
• Bake for 40–45 minutes until zucchini is tender.
• Remove the foil and broil for 2–3 minutes to brown the cheese.

8. Let It Cool and Serve:

• Allow the zucchini parmesan to rest for 20 minutes before slicing.
• Serve warm and enjoy!