Whisk the eggs with the water in a shallow dish, like a pie plate. Set aside.
In another shallow dish, combine the breadcrumbs, parmesan cheese, salt, pepper, and Italian seasoning.
Place the flour in another shallow dish.
Heat the butter and olive oil in a pan on medium-high heat.
Place each zucchini slice in the flour, then the egg mixture, then the breadcrumb mixture. Shake off the excess at each step.
Place the breaded zucchini slices in the hot pan, waiting until the bottoms are golden brown to flip. This should take about 3 minutes per side, tongs or a dinner fork usually work best for flipping them over.
Place cooked zucchini on a paper towel lined plate so the extra butter and oil can be drained off.
Parmesan zucchini can be served hot or cold. Serve with marinara sauce or plain.