Zucchini Parmesan Ribbons

1 medium zucchini, washed

1 egg

freshly grated Parmesan cheese

Slice ends of zucchini off and trim the skin from one side by cutting a thin slice down the length of the vegetable.  Now carefully cut thin ribbons lengthwise with a knife or mandolin.  Place slices on a paper towel and sprinkle with salt.   Turn slices over after 10 or 15 minutes and salt again.  After another 10 minutes wipe salt and moisture from zucchini with a paper towel.  Beat egg in a shallow dish.  Place a generous amount of grated Parmesan in another shallow dish.  Dip zucchini in egg and then dredge in Parmesan.  Place ribbons on a well oiled foil lined baking sheet.  Bake at 400 for 15 minutes or until golden.  Serves 2