In the interest of full disclosure I will tell you that I completely stole this recipe from one of those little commercials that run on Facebook. Looked easy and it was!
Square off a zucchini so it’s an even surface on all sides and is less roundish. Use your mandoline to cut long slices like shown above.
Use either bocconcini mozzarella or cut 1/2 thick slices into quarters so they are roughly the same diameter as a quarter
Form a cross with 2 slices of zucchini and center the mozzarella piece.
Wrap the mozzarella and keep overlapping the slices and direction. When completely wrapped in zucchini, stick a short toothpick through all layers to hold together.
Mix some fresh parmesan and panko and set out along with 2 beaten eggs and about 1/2 cup of AP flour. This is a wet hand / dry hand operation!
First dip the packages of cheese in the flour and coat well, then dip in egg wash and then roll in the panko cheese mix. Put in refrigerator for about an hour.
Meanwhile heat canola or veggie oil in a deep, heatproof dutch oven. If you drop a drop of water in and it sizzles, it is ready. Gently lower the cheese and zucchini into the hot oil and cook until brown. DO NOT walk away from hot oil at any time. Safety first! When done, serve immediately on a bed of mixed greens tossed with olive oil and fresh pepper and lemon or on a bed of fresh marinara! Great summer appetizer!