Preheat the oven to 400 degrees.

Cut the zucchini into ¼ inch thick slices.

Place about 2 ounces of pork rinds into a food processor, and process into crumbs.

Alternatively, place the pork rinds into a Ziploc bag, and break into crumbs with a rolling pin.

In a bowl, combine ½ cup of pork rind crumbs, Parmesan cheese, basil, thyme, salt and pepper to taste.

In a separate bowl, place one beaten egg.

Dip the sliced zucchini into the egg, then dredge in the crumb mixture and place them onto a lined or greased baking sheet.

Bake for 20-25 minutes until the zucchini is softened and the coating is crispy.