Slice the zucchini into thin disks.

Place the flour, paprika, cayenne, parsley, salt, and pepper in a resealable plastic bag and toss to mix.

Pour vegetable oil into a frying pan or cast-iron skillet to a depth of ¼ inch (6 mm) and heat over high heat to 350°F to 375°F (180°C to 190°C).

Add the sliced zucchini to the bag, about 10 slices at a time, and shake until each piece is nicely coated.

Add the floured zucchini to the hot oil and fry for 1 to 2 minutes per side, ensuring not to overcrowd the pan.

Remove the zucchini from the oil and place on a plate lined with paper towels to drain excess oil.

Place the zucchini back in the bag for a fresh coating of flour mixture.

Add a little more oil to the pan and let it return to temperature.

For the second fry, cook the zucchini a little longer on each side to achieve a golden-brown color.

After the second fry, remove the zucchini and place on the draining plate.

Repeat with the remaining zucchini slices.

Serve hot with marinara sauce for dipping.