3/4 c. Italian seasoned dry bread crumbs
1/2 c. shredded Romano or Parmesan cheese
1/2 t. each garlic powder, onion powder, dried parsley, dried basil and dried oregano
Neutral oil, such as canola, for pan frying
Optional: Marinara or other red sauce for serving
Combine everything but the oil in a large bowl and stir until evenly moistened. Heat a large, heavy-bottomed skillet, preferably cast-iron or a griddle over medium high heat. Pour in enough oil just to cover the bottom of your pan. When the oil is hot, measure 1/4 cup portions of the zucchini mixture onto pan, spreading gently to form a patty shape.
Cook three minutes or until the underside is crispy and dark brown. Using a spatula, flip carefully and cook for another three minutes or until other side is crispy and dark brown.
Remove to a plate covered with paper towel and continue until all batter has been used. Serve hot with marinara sauce or plain.