Looking for Peppermill Fried Zucchini Recipe

Has anyone ever tried to recreate the Fried Zucchini made at the Peppermill Restaurant Hotel and Casino? Back in the 1980’s the Peppermill Restaurant was popular throughout Northern California and Nevada. I used to go there and order their Fried Zucchini because it was the best all around. It was sliced on diagnal so it was in an enlongated disc, about 1/4 inch thick, so it stayed crisp during the frying process. What I really couldn’t figure out was the coating. It wasn’t breading, it may have been panko, but it was really crispy and had really good seasoning. If anyone worked at the Peppermill during the 80’s and 90’s they would know what I am referring to.
I appreciate any responses.

Whenever I want to fry something and have it really crispy I use panko.

I worked at the Peppermill for 10 years and have prepped enough zucchini to last a lifetime. The zucchini is sliced , then dipped in tempura batter , then coated with bread crumbs, then frozen. Cook in hot oil until golden brown , then
sprinkle with Parmesan cheese. Serve with ranch dressing. :smiley: