Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Lay out a couple of paper towels and place the zucchini rounds on the paper towels. Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down on them. Leace for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices are pretty dry.

In a shallow dish, combine Panko breadcrumbs, Parmesan cheese, Oregano and season with salt and pepper; set aside.

In another shallow plate add Flour, which you also need to season with salt and pepper.

In a 3rd plate beat eggs, with salt and pepper.

Start dredging zucchini rounds in flour, dip into eggs, then dredge in panko mixtue, pressing to coat. Place zucchini slices on prepared baking sheet.

Repeat until all zucchini slices are done.

Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.

Serve with your favorite dip.