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

Place ½ c of pork rind crumbs, the parmesan cheese, basil, thyme as as well as salt and pepper to taste in a bowl, and mix well.

Place one beaten egg in a separate bowl.

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

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