Wash and dry your zucchini and trim their ends. Slice them into equal size medallions. Put them into a strainer and sprinkle some salt over them. Let them rest for about 10 minutes.
Beat the eggs into a bawl with a pinch of salt and black pepper. Put the flour on a plate. Take 6-8 slices from the strainer and pat them dry to remove their water. Dredge them through the flour on all sides and then dip them into the eggs.
Place a large enough pan or skillet on medium heat and coat it with enough cooking oil. Heat the oil and fry the coated zucchini slices until crispy and beautiful golden brown. About 2 minutes on each side.
Take them out on a large plate covered with some paper towels to absorb the excess oil. Fry them in batches until all slices are done.
To make the garlic dressing: crush the garlic cloves together with some salt and parsley leaves into a mortar. Add 1 teaspoon of oil to the mixture and stir everything together. Add water to your liking to dilute the garlic dressing.
Transfer it into a small bawl and place it beside your fried zucchini. Drizzle over zucchini and serve them immediately while still warm.