Slice zucchini in round slices. Make slices for more al dente and thinner for a softer, more cooked texture. Pour parmesan cheese into a zip lock baggie or freezer bag. Dip zucchini slices into egg beaters and place in cheese bag. Close bag, shake until all pieces are coated and place on a non-stick baking sheet. Feel free to shake remaining bag mixture over the zucchini. Bake for 15 minutes or until cheese starts to melt and brown.
Tastes great with a marinara or ranch dipping sauce.