Start by making the breading for the zucchini. Add the breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper to a food processor. Pulse to combine everything and chop up the Parmesan into smaller pieces.
Add the breadcrumb mixture to a shallow bowl.
Chop the zucchini into about 1/4 inch pieces.
In another bowl, whisk the egg and water together.
In a pan (I use cast iron) heat up 1 Tbs olive oil and 1 Tbs butter. Heat up the pan at medium/high heat until the butter has melted.
Dip the zucchini slices into the egg. Then dip into the breadcrumbs on both sides.
Add the breaded zucchini to the pan and let fry for 2 minutes. Flip the zucchini and cook another 2 minutes on the other side.
Remove the zucchini and place them on a plate covered with a paper towel.
Sprinkle with salt before servings with a side of ranch for dipping. Enjoy!