Cut the zucchini into round slices and salt them. Leave them for 10-15 minutes in order to drain off the excess liquid. Fry until golden in hot oil and leave on a napkin or paper towel to drain the excess fat.
Crush the walnuts, add the parsley (or coriander), vinegar and spices to taste. Cover with a little hot water and boil the mixture twice.
Right before serving, pour the walnut mixture over the zucchini and decorate with a little parsley.