Place the thinly sliced zucchini into a medium-sized bowl and sprinkle 1 t of the salt on top. Let rest for approximately 15 minutes before squeezing out all the excess liquid into the bowl (save this - it is the "zucchini water" the recipe calls for).

In a separate bowl, combine the zucchini, onion, 2 eggs, 1 t salt, ½ t black pepper, 1 t oregano, 1 t garlic powder, 1 C cornmeal, ½ C flour, ¼ C zucchini water and 1 C parmesan cheese and mix until well combined. The batter should be very thick.

Preheat oven to 425°F. Line a cookie sheet with parchment paper and grease with the ¼ C of olive oil. Spread the batter evenly onto the cookie sheet in a thin layer. Drizzle with olive oil, ½ t remaining black pepper, and ½ C remaining parmesan cheese.

Bake for 25 minutes or until golden brown and crispy. Slice into squares and serve.