Wash then dry the zucchinis. Cut the ends off of each, then slice each into rounds that are ⅓ inch thick. Sprinkle with salt and pepper, then place on a paper towel. Let sit for a few minutes and pat dry any excess moisture with another paper towel.

Place the eggs in one bowl.

Place the flour and seasoned salt into another bowl and whisk together.

Combine the crushed crackers and the cheese in another bowl.

Place one inch of oil into a large deep skillet and heat over medium-high heat. If you have a thermometer, heat to 350 °F.

Dredge a zucchini round through the flour mixture, then dip into the egg mixture, letting the excess drip off. Finish by dredging through the cracker mixture, coating the piece completely. Repeat with the remaining slices.

Line plate with paper towels and place beside the stove.

Fry the slices in the preheated oil for 2-3 minutes per side, until golden brown and crispy.

Place on the paper towels to drain. Serve while still warm and dip in Ranch Dip.