In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and pepper. In another dish, beat eggs with water.
Cut zucchini into ½-inch slices. Dip each slice into flour to coat; shake off excess. Dip into egg mixture; dip into cornmeal mixture, pressing mixture on to coat.
In skillet, heat half of the oil and butter over medium-high heat; add half of the zucchini and reduce heat to medium. Cook, gently turning once, for 5 to 7 minutes or until zucchini is soft inside and outside is golden. Repeat with remaining oil, butter and zucchini.