Preheat oven to 450 degrees. Slice zucchini
into thin slices about 1/8”-1/4” thick. Mix
cornflake crumbs and Italian seasoning in a
shallow dish. Beat egg whites together.
Coat each zucchini slice thoroughly in egg
whites, then dredge through cornflake
mixture, covering completely. Place on a foil-
lined cookie sheet. Repeat until all your
slices are coated. Slide cookie sheet in the
oven and let bake for 8-10 minutes. Remove
from oven and flip the zucchini slices over.
Sprinkle parmesan cheese over the slices
and return to the oven for 8-10 minutes, until
crunchy. Serve hot.