1: Slice the zucchini into coins.
2: Set up a breading station with flour, beaten eggs, and panko mixed with sesame seeds.
3: Dip each zucchini coin first in flour, then in eggs, and finally coat with the panko mixture.
4: Heat oil in a pan over medium heat.
5: Fry the breaded zucchini coins until golden brown on both sides.
6: For the curry aioli, mix mayo with curry powder, grated parmesan, and a squeeze of lemon.
7: Serve the zucchini coins hot with the curry aioli on the side.
