Thinly slice the zucchini to about ⅛ inch using a sharp knife or mandolin. Place the sliced zucchini in a bowl and sprinkle it with 2 tablespoons of sea salt. Let it sit for 15 to 30 minutes.

Squeeze the salted zucchini to extract moisture and rinse under cold water. Pat dry with paper towels.

In a mixing bowl, combine the drained zucchini, cornmeal, grated Parmesan cheese, beaten eggs, and olive oil. Mix until you have a thick batter.

Preheat the oven to 425°F (220°C). Grease a baking dish with olive oil and evenly spread the zucchini mixture into the dish. Bake for 35 to 40 minutes.

Once golden and aromatic, remove from the oven and cool for about 10 minutes before slicing into squares or wedges.