Set up a dredging station with 3 shallow containers.

In the first container, add flour, and the second container, whisk buttermilk and egg together.

In the third container, add bread crumbs, tempura, Parmesan cheese, seasonings and pepper. Stir to combine.

Wash and dry the zucchinis. Cut both ends off each zucchini and sliced each zucchini into ½ inch pieces.

In a large frying pan or skillet, heat oil over medium high heat.

Add a few zucchini chips at a time into the flour, then into the buttermilk mixture, then into the breadcrumb mixture, and finally into the hot oil. Work in batches and do not overcrowd the pan.

Fry until golden brown on all sides.

Remove zucchini from the oil and place on a plate or baking sheet lined with paper towels to absorb any excess oil.

Serve hot with your favorite dipping sauce.