Cut the zucchini crosswise into slices about 1-2 cm thick and sprinkle with salt.
Let stand for 5 minutes and then dab the zucchini with a kitchen towel. Season again with salt and pepper, but keep in mind that the Parmesan is also salty. Whisk the eggs with the Parmesan and sage in a plate until thick.
In another plate, prepare flour. Dredge the zucchini slices first in flour then coat with the egg-parmesan mixture. Heat oil in a frying pan and fry the zucchini slices in it until golden brown on both sides. Serve with a fresh mixed salad.
