Cut the zucchini diagonally into slices about 1-2 cm thick and sprinkle with salt. Let it steep for 5 minutes and then dab the zucchini with a kitchen towel. Season again with salt and pepper, taking into account that the parmesan is also salty.
In a plate, whisk the eggs with the parmesan and sage into a thick paste. Prepare flour in another plate. First turn the zucchini slices in flour, then brush with the egg and parmesan mixture. Heat the oil in a pan and fry the zucchini slices until golden brown on both sides.
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