1 egg white
Dry bread crumbs
1. Separate the egg and discard the yolk. (You may use the whole egg if you prefer.) Place the egg white in a pie plate or shallow bowl; add a pinch of salt and beat lightly with a fork. Set aside.
2. In another shallow bowl or pie plate, place some dry bread crumbs, and about half as much Parmesan cheese. Unless you're feeding an army, you won't need a lot. Set this mixture aside as well.
3. Cut the zucchini into similar-size pieces or wedges. The coating doesn't adhere as well to the smooth skin as it does to the more porous zucchini itself so trim off a bit of the skin on each side before slicing. If you're short on time or don't really care about how much coating adheres, you can skip trimming the skin.
4. Dip each slice or wedge first into the egg white and then into the crumbs. Lay the pieces on a greased or parchment-lined baking sheet. Place the pan in a preheated 400° F (200° C) oven for about 15-20 minutes.
5. Use a spatula to turn them over halfway through the baking time. Depending on your oven, you may also need to switch the baking pans halfway through the baking time: move the one on the top shelf to the bottom and vice versa.