Wash the zucchini and pat dry. Slice into ¼ inch slices. Place over paper towels and sprinkle evenly with a light layer of salt. Flip and repeat with more salt. Top with more paper towels. Let sit for 30+ minutes, preferably up to an hour. Pat them each completely dry prior to dredging.

Beat the egg whites and garlic powder until frothy.

Combine the breading ingredients in a small bowl.

Dip each zucchini into the egg whites, then coat generously in breading mix. Use the back of a spoon to pat the breading onto the zucchini.

Heat vegetable oil to 350° (medium-high heat). Use enough to cover them about halfway.

Fry for 2-3 minutes per side, until golden brown. Leave room around each one so they will crisp on the outside.

Set aside on a cooling rack to keep them crisp.

Preheat oven to 400°.

Spoon marinara sauce on the bottom of a 9 x 13 casserole dish. Top with a layer of fried zucchini.

Spoon marinara sauce over each zucchini, then sprinkle with a layer of mozzarella cheese.

Repeat until all zucchini is used.

Bake, uncovered, for 20-25 minutes, until the cheese is melted and begins to brown.