Wash the zucchinis under cool running water and slice each zucchini into 1/4-inch thick rounds. Arrange the slices on paper towels to absorb excess moisture.

Prepare your breading station: place all-purpose flour in one bowl, beaten eggs in another, and combine panko breadcrumbs, Parmesan, garlic powder, onion powder, salt, and pepper in the third.

In a large skillet, heat a blend of unsalted butter and olive oil over medium-high heat until bubbly.

Dredge each zucchini slice lightly in flour, shaking off excess.

Dip each floured zucchini slice into the beaten eggs, letting excess egg drip back into the bowl.

Coat each egg-dipped zucchini slice in the panko-Parmesan mixture, pressing gently to ensure thorough coating.

Place coated zucchini slices in the hot skillet, cooking them in batches for 2-3 minutes on each side until golden brown.

Remove fried zucchini from the skillet and let them drain on a plate lined with paper towels.

Serve the crispy fried zucchini on a platter with lemon wedges and your favorite dipping sauces.