To a heavy bottomed, deep skillet or dutch oven, add oil to fill about ½ an inch and heat over medium-high heat.
Trim the ends off the zucchini and slice into ½-inch thick slices.
Whisk eggs with the water in a small dish with salt and pepper to taste. In another small dish add the flour. In a third dish mix together breadcrumbs, Parmesan cheese, garlic powder and Italian seasoning.
Coat the zucchini in the flour, then egg (let excess drip off), then breadcrumbs. If you end up not having enough egg, just whisk another in.
Fry zucchini in the oil, several at a time but not touch each other, about 1-2 minutes per side or until golden brown. Transfer to paper towels to drain.
Sprinkle with salt if desired and serve immediately.
If the fried zucchini begin to turn dark or burn quickly, turn down the heat.
Nutritional information is approximate and is based on the ingredients as listed. Actual serving size may vary, depending on the size of each slice and if you're serving them as an appetizer or side dish.