Thinly slice the zucchini into paper-thin rounds using a sharp knife or mandolin. Sprinkle with sea salt and let sit for 15-30 minutes.

Drain excess moisture by placing slices in a clean dish towel and squeezing. Rinse under cold water and pat dry.

In a mixing bowl, combine cornmeal, grated Parmesan cheese, eggs, olive oil, and reserved zucchini juice to create a thick batter.

Gently fold the drained zucchini slices into the batter until coated evenly.

Pour the mixture into a greased baking dish and bake at 425°F for 35-40 minutes until golden brown.

Allow to cool slightly before slicing and serve warm or at room temperature, garnished with fresh herbs if desired.