Remove the stalk from the zucchini, wash, dry and, if possible, cut lengthways into approx. 2 - 3 mm thin slices. Put the flour in a deep plate. Whisk the eggs, season with salt and pepper.
Heat plenty of oil in a pan. Turn the zucchini slices first in the flour, then in the egg and fry until golden brown on both sides in the hot oil.
Can be served as a side dish or as a vegetarian meal with a salad and yoghurt sauce or tzatziki.
Note: If the slices are cut too thick, the breading will cook faster than the zucchini. However, I prepared the recipe with children and the zucchini were cut across into finger-thick slices and everyone still tasted it really good. I did have plenty of oil in a deep pan though.
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