Place a cheesecloth in a bowl and grate the zucchini into it. Then press all the liquid out of the zucchini. Be thorough. The drier the zucchini, the crispier your cheese crisps.

Grate the cheese and mix well with the zucchini.

Line a baking sheet with parchment paper and form little humps of about 1 tablespoon of zucchini cheese mix leaving plenty of space in between humps so the cheese can spread.

Place the baking sheet in the top third of the oven under the broiler on low and constantly keep an eye on them.

Once the edges turn brown, remove the baking sheet from the oven and lift the crisps off the sheet by pulling up the parchment paper and placing it on a cooling rack.

Let the crisps cool for a couple of minutes, then remove from the parchment paper and place on a paper-towel-lined plate so it can absorb the excess fat and become even crispier.