Cut the zucchini in half lengthwise and then cut in half again to shorten the halves. Use a mandolin or knife to thinly slice the zucchini.
Pat the excess moisture off the zucchini after slicing it, sprinkle it with sea salt flakes, and cover it with a towel. The less water the zucchini has before frying, the better. Set aside to allow time for extra moisture absorption, and prepare marinara sauce
Combine tomato sauce, crushed tomatoes, granulated garlic, oregano, parsley, basil, chicken soup base, and sea salt flakes in a sauce pan.
Stir and leave it to simmer over low heat.
Add flour, Panko bread crumbs, regular bread crumbs, cayenne, sea salt flakes, paprika, parmesan, and fresh ground pepper to a medium sized bowl. Stir well to combine.
Prepare egg wash by adding cold water water and eggs in a separate medium sized bowl and whisk together. Heat oil to 350°F over medium-low heat.
Fully submerge a slice of zucchini in the egg wash. Allow some of the egg wash to run off, and then dip the zucchini slice in the breading/seasoning mix on both sides of the slice. Immediately (and carefully) place the slice in the oil. Repeat for each slice and fry until golden brown on both sides.
Place the crispy fried zucchini on a folded paper towel on a plate. This will absorb excess oil into the towel and prevent the fried slices from getting soggy.
Serve warm with marinara or tzatziki and ENJOY!