Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
Recipe courtesy Giada De Laurentiis
Recipe courtesy of Anne Burrell