Preheat the oven to 450°F and spray a baking sheet with nonstick spray. Slice the zucchini into ¼-inch thick slices.
In a small shallow bowl or container combine the crushed tortilla chips and the Parmesan. In another small shallow bowl or container beat the eggs with the pepper.
Dip the zucchini slices into the beaten egg, then press them on both sides into the tortilla chip-Parmesan mixture to coat (it won’t be a solid coating; you’ll be able to see bits of zucchini peeking out between the crumbs). Transfer them to the baking sheet in a single layer, with a bit of space between them. Bake for about 25 minutes until golden brown. Serve warm with the marinara sauce if desired.
Notes
Note that you want to use small, firm zucchini for this recipe. Larger zucchini will likely be waterier, and not hold up as well to being dipped and baked without turning mushy.