Cut ends off zucchini. Slice it in very thin layers. We used our meat slicer, which worked great but a vegetable peeler would work fine. Dry pieces with paper towel to absorb extra moisture.
Heat vegetable oil in heavy pan. Get it hot, but not too hot
While oil heats, cut mozzarella into 1/2 inch pieces.
Meanwhile, place flour, eggs, parmesan, and bread crumbs into separate bowls. We whipped the eggs with milk. Season the bread crumbs with salt, pepper, and/or Tony Chacheries
Place 2 pieces of zucchini into a cross. Put a piece of mozzarella in the center. Pull the BOTTOM sections to meet in the center, then grab the other section and secure with a toothpick. We occasionally needed to use 2.
Dip in flour, egg wash, Parmesan and seasoned bread crumbs. We used a spoon to make this part a little easier.
Carefully put zucchini into hot oil. We used a ladle and were able to add 4-5 at a time. Cover with anti-splatter shield and cook for 2 minutes. Lower heat if it appears to be too hot.
Remove to paper towel covered plate, and continue to the next batch.
When cool enough to eat, dip in marinara sauce and enjoy.