In a pie plate or shallow dish, combine the bread crumbs, ½ cup of Parmesan cheese, oregano, and parsley. Mix lightly.
In a bowl, combine the eggs and hot-pepper sauce and whish until frothy. Set aside near the bread crumb mixture.
Spread the flour on a dinner plate and place it near the other dishes.
Rinse and dry the zucchini. Slice each one into ¼-inch-thick slices, cutting slightly on the diagonal. Put the slices into a large bowl, sprinkle with salt and pepper, to taste, and toss lightly.
Warm a large cast iron on nonstick skillet over medium-low heat and add just enough oil to coat the bottom. Working quickly in batches, dredge each zucchini slice in the flour, dunk it in egg, and then dredge it in the crumbs. Lay each slice in the skillet in a single layer until it is almost full. Cook for 3 minutes on each side, or until golden brown all over. Serve immediately or transfer to a baking sheet and hold in a 300°F oven until ready to serve. Pass the pasta sauce, if using, and Parmesan cheese at the table.