Preheat oven to 425 degrees F.

Arrange 3 shallow bowls. One for the eggs, one for he coconut flour and one for the pork rinds.

Stir in the parmesan with the crushed pork rinds, set aside.

Stir in the garlic powder and parsley wth the coconut flour and set aside.

Toss 3-4 sliced zucchini into the coconut flour mixture then dip in eggs and finally toss into pork rind mixture until coated well. Set aside onto a baking sheet lined with parchment paper.

Bake 25 minutes or until nicely browned.