These zucchini parmesan chips are crispy and delicious.
Shred the zucchini and press out the moisture. Grate the parmesan and combine in a bowl.
Spoon heaping tablespoons of the mixture onto the prepared baking sheet.
There should be enough for five rows of three. Gently even out the piles until they are flat.
Bake for 8-10 minutes, until the chips are sizzling, the cheese has almost all but melted and the edges are starting to brown.