Cut zucchini into 1/4 inch slices and lay them in layers out on a plate.
Lightly sprinkle the cut zucchini slices with salt before you add another layer.
Leave them for 5-7 minutes so that they become well salted and slightly pickled.
In the meantime, put some flour onto a plate or a shallow bowl. Also whisk one egg into another shallow bowl and add a pinch of salt to the egg.
Coat the zucchini slices with flour on both sides and set aside.
Heat about 2 tablespoons of oil in a large frying pan over medium-high heat. Make an assembly line of the flour coated zucchinis -> beaten egg -> pan. Dip each floured zucchini piece into the egg, coat it fully and then place it in the frying pan.
When both sides are nicely browned, remove them to a paper towel to drain any excess oil. Season with salt and serve.