In plastic bag, combine flour, 2 tablespoons Parmesan cheese, salt, dill weed and pepper.
Put chops in bag and shake to coat. Shake off extra flour and reserve.
Heat oil in large skillet. Brown chops on both sides.
Reduce heat. Place onion slices on chops.
Add water to skillet. Cover and simmer 15 minutes. Place zucchini slices on top of the onion. Mix remaining Parmesan cheese and reserved flour. Sprinkle over zucchini. Sprinkle paprika on top. Cover and simmer additional 25 minutes or until chops are tender.