Place corn tortilla chips into your food processor and process to crush the chips into crumbs as shown.

Thoroughly wash the zucchini and trim off the ends.

Using a sharp knife, carefully slice the zucchini into 1/4-inch thick discs and set aside.

Preheat your oven to 400 degrees f and line one large or 2 medium baking sheets with parchment paper.

Set up three stations; in a small mixing bowl, beat the eggs with a touch of added a salt and pepper.

On a large plate, add the flour, and in another shallow bowl, place your crushed chips.

Next, roll each zucchini disc into the flour first. Then dunk into the beaten eggs, then gently press them into the crushed tortilla chips to ensure a good coating on both sides.

Place on your prepared baking sheet.

Repeat until finished with all zucchini.

Transfer the trays to your preheated oven and bake for abour 20-25 minutes, flipping once during roasting.

Once the zucchini chips are done, remove from the oven.

Top each one with about one teaspoon of BBQ sauce, then sprinkle with a bit of cheese.

Return the zucchini chips back into the oven and broil for 2 minutes until cheese is nice and melty.

Garnish with chopped chives, or parsley and enjoy.