Pecorino-Crusted Zucchini Crisps

Pecorino-Crusted Baked Zucchini Crisps
(Serves 2-3)

1 medium zucchini (about 6-7" long and 1.5-2" wide)
2 egg whites
1/4 cup flour
1/4 tsp. sea salt
1/2 tsp. dried basil
dash of ground pepper
1 cup panko bread crumbs
1/4 cup grated Pecorino cheese (or Parmesan)

Preheat oven to 425°F.
Line a baking sheet with foil. Spray lightly with oil
Cut zucchini into slices about 1/4" thick.
In a medium-sized bowl, beat egg whites until frothy. Set aside.
In another medium-sized bowl, combine flour, sea salt, dried basil and ground pepper. Set aside.
On a plate, mix together panko bread crumbs and grated Pecorino cheese.
Place zucchini slices in the flour mixture. Toss to coat all sides.
One at a time, dip each zucchini slice into the egg whites, then into the panko-Pecorino mixture. Turn zucchini over a few times to make sure it's well covered with panko. Place on prepared baking sheet. Repeat until all zucchini slices are coated. (Lay them out in a single layer on the baking sheet.)
Bake at 425°F for 14-16 minutes until golden brown and crispy.
Serve immediately. (They will start to lose their crisp after 10-15 minutes.)