Scrub zucchini, remove tips, and cut lengthwise into flat slices about 1/4 inch thick.
Place in sieve or colander and sprinkle with salt.
Let stand 15 to 20 minutes.
Blot off moisture with paper towels.
Combine cracker crumbs and cheese in flat pan.
Spread zucchini slices on each side with thin layer of mayonnaise and drop into crumbs to coat evenly.
Lay rather close together on greased cookie sheet or jelly roll pan.
Bake at 400°F until crisply golden, about 15 to 20 minutes.