Step-by-step instructions:
Preparing the zucchini:
Step 1: Wash the zucchinis thoroughly, trim the ends, and slice lengthwise into pieces about 1 cm thick (around 12–15 slices in total).

Step 2: In a large pot, bring 2 liters of water to a boil. Add the salt, garlic powder, apple cider vinegar, bay leaves, and peppercorns.

Step 3: Carefully add the zucchini slices to the boiling water and blanch for 2–3 minutes over medium heat — they should be tender but still slightly firm.

Step 4: Remove the zucchini with a slotted spoon, let them cool briefly on a clean kitchen towel, then pat dry with paper towels — this step is crucial for a crispy coating.

Setting up the breading station:
Step 5: Prepare three shallow bowls:
– First bowl: flour and paprika powder.
– Second bowl: beaten eggs.
– Third bowl: breadcrumbs, Parmesan, parsley, and meat seasoning mixed well.

Breading and frying:
Step 7: Heat oil in a large pan to 180 °C (about 2 cm deep).

Step 8: Dredge each zucchini slice in flour, shaking off the excess.

Step 9: Dip into the egg, let the excess drip off, then coat thoroughly in the breadcrumb mixture. Press gently so the coating sticks well.

Step 10: Fry 3–4 slices at a time in the hot oil for 2–3 minutes per side until golden brown and crispy.

Step 11: Remove with a slotted spoon and drain on paper towels. Best served hot and crispy — perfect with sweet chili sauce!