Cut the zucchini into diagonal slices that are 1/2 inch (1.25 cm) thick, then season the slices with sea salt on both sides, transfer them over a wire rack with paper towels underneath, all in a single layer

After 30 minutes and most of the water has been extracted from the zucchini, add the slices over some paper towels and pat completely dry

Heat a large fry pan with a medium heat and add in the olive oil

Meanwhile, coat each slice of zucchini, first in all pupose flour (seasoned with salt & pepper) and then into some egg wash (2 eggs whisked and seasoned with salt & pepper)

Add the coated slices of zucchini into the hot pan, all in a single layer, cook in batches to not over-crowd the pan, fry for 2 minutes per side or until golden fried, then transfer over a wire rack

Once all the zucchini has been fried, add the onion finely chopped and the garlic roughly chopped into the pan, mix with the olive oil, after 3 minutes add in 1/2 tbsp flour (4 grams), continue to mix, after 2 minutes add in the white wine, saffron and season with sea salt & black pepper, continue to mix until you form a thick sauce, about 2 minutes

Once the sauce has thickened, add in the slices of zucchini back into the pan, stacked around each other in a circular design, then add in the broth and the bay leaves, simmer for 5 to 10 minutes or until the broth has reduced in half, shaking the pan once in a while, then remove from the heat, sprinkle with fresh parsley, serve warm or at room temperature, enjoy!