Slice the zucchini into rounds. Lightly salt both sides and set aside until softened and released some moisture. Shake off excess moisture from the salted zucchini slices.
Heat a large non-stick pan with a tablespoon of oil over medium heat. Dip each piece one at a time in the egg wash, and carefully place in the heated pan.
Cook until lightly golden, about a minute depending on the thickness and heat level. Flip them over when the bottom edges turn lightly golden. Do not overcook.