Preheat oven to 425°F (220°C) and line a 13x9-inch baking pan with parchment paper, greasing with olive oil.

Thinly slice zucchini into rounds or half-moons, place in a colander, sprinkle with salt, and let sit for 15 minutes.

Squeeze zucchini to release liquid and dry with a kitchen towel.

In a mixing bowl, combine rice flour, cornmeal, Parmesan, oregano, salt, garlic powder, onion powder, black pepper, and crushed red pepper flakes.

Add eggs, olive oil, and reserved zucchini water to dry ingredients; stir until a thick batter forms.

Gently fold in zucchini slices, ensuring they are well-coated.

Pour batter into the prepared pan, spread evenly, and bake for 35-40 minutes until golden brown.

Let cool for a few minutes before cutting into squares or rectangles and serve warm.