Prepare the Zucchini:
Slice the zucchini and place it in a bowl.
Sprinkle with salt and let it sit for a few minutes to release excess moisture.
Squeeze the liquid from the grated zucchini using a clean kitchen towel or cheesecloth.
Prepare the Coating:
In one bowl, mix together the breadcrumbs and flour.
In another bowl, beat the eggs and mix in the grated Parmesan cheese, marjoram, and paprika.
Coat the Zucchini:
Roll the grated zucchini in the flour and breadcrumb mixture.
Then dip the zucchini into the egg mixture with cheese, ensuring they are well-coated.
Fry the Zucchini:
Heat olive oil in a frying pan over medium heat.
Fry the coated zucchini for 4-5 minutes on one side until golden brown.
Turn the zucchini over and cook on low heat for another 5 minutes until fully cooked and crispy.
Serve:
Remove the zucchini from the pan and place them on paper towels to drain any excess oil.
Serve hot and enjoy! 

Prepare the Zucchini:
Slice the zucchini and place it in a bowl.
Sprinkle with salt and let it sit for a few minutes to release excess moisture.
Squeeze the liquid from the grated zucchini using a clean kitchen towel or cheesecloth.
Prepare the Coating:
In one bowl, mix together the breadcrumbs and flour.
In another bowl, beat the eggs and mix in the grated Parmesan cheese, marjoram, and paprika.
Coat the Zucchini:
Roll the grated zucchini in the flour and breadcrumb mixture.
Then dip the zucchini into the egg mixture with cheese, ensuring they are well-coated.
Fry the Zucchini:
Heat olive oil in a frying pan over medium heat.
Fry the coated zucchini for 4-5 minutes on one side until golden brown.
Turn the zucchini over and cook on low heat for another 5 minutes until fully cooked and crispy.
Serve:
Remove the zucchini from the pan and place them on paper towels to drain any excess oil.
Serve hot and enjoy!