Cut off each end of the squash and, using a spoon, hollow out the seeds from each end. Thinly slice into rings 1/8-inch thick – as thin as possible. Salt and drain rings a few minutes on paper towels.
Set up breading station: one dish with the flour, one with the eggs beaten with milk and another with the Ritz crumbs mixed with panko, parm and parsley.
In a large skillet, heat a shallow layer of olive oil (about 1/4 inch) over medium to medium-high heat.
Coat rings in flour, then egg, then crumbs and fry in batches to golden and very crisp. Drain on metal rack.