I adapted this from breaded zucchini and found it’s much easier without the bread crumbs (and low carb, too). I use fresh parmigiano reggiano and put chunks in the food processor until granular.
2 medium zucchini, sliced into 3″ wedges
1 cup Parmesan cheese (processed as above)
Place the Parmesan in one plate, mix the eggs in another plate. Place zucchini wedges (the smaller the wedges, the crispier they will be) in the eggs then in the cheese, then place on an oil sprayed cookie sheet (I use a Misto with olive oil to spray). I also used 2 cookie sheets so the wedges would be in one layer.
Bake at 425 degrees for 10 minutes, then turn and bake another 5 minutes. Cool on the cookie sheets.