Wash and pat dry the Zucchini (2). Slice medallions of zucchini no thinner than 1/4-inch.
Pour Milk (1/2 cup) into a small, wide dish. I used a cereal bowl. In a separate bowl, combine All-Purpose Flour (1 cup), Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon).
Dip each medallion in the milk, then dip into the flour mixture, ensuring that each side is thinly coated.
Once medallions are coated, drizzle Canola Oil (as needed) into a frying pan to thinly coat the bottom and heat until oil glistens.
Add zucchini to the pan forming a single layer. Fry for 4-5 minutes or until bottoms of medallions are golden brown.
Gently flip each medallion with a fork and cook until both sides are golden brown. Remove from pan to a plate lined with napkins or paper towels. Continue until all zucchini is cooked, replenishing the oil in the frying pan as needed.
Serve immediately. That is, if there are any left to serve after you leave the kitchen.