Thinly slice zucchini into 1/8" rounds.

Beat eggs in a shallow bowl.

Using a food processor (or a mortar and pestle) process the breadcrumbs, cheese, plus a couple of dashes of salt and pepper, until you have fine crumbs. Transfer the breadcrumb mixture into a shallow bowl.

Make an assembly line in the following order: zucchini, eggs, breadcrumbs, a clean plate.

With one hand (your "wet" hand) coat a few of the zucchini slices with the egg and shake off the excess. Drop them on top of the breadcrumb mixture, and using your other "dry" hand, coat with breadcrumbs. Gently shake off the excess, and place on the plate. Repeat process until all the zucchini is breaded.

Heat a thick layer of olive oil in a medium to large saute pan over med heat. Place zucchini in oil in a single layer (you'll need to do this in batches). Turn them once when they're golden-brown, after about 2-3 minutes. Add more oil if necessary, and transfer to a paper towel-lined plate when both sides are golden-brown. Repeat until all the zucchini are cooked.

Transfer to a serving platter, garnish with Parmesan cheese, and serve!