Crispy Zucchini with Parmigiano-Reggiano, Lemon, and Mint

This is inspired by the version my mother made with the Parmesan that came in a green can. When I first lived in Rome, I had a roommate who hated zucchini. But I made this dish with squash from the Campo de’ Fiori market and even she couldn’t resist the chewy cheese crust that coated the zucchini. She loved it then and serves it to her kids to this day. It was one of my earliest culinary conversions! It’s truly a summer dish—don’t mess around with it until the summer squash are at their pea