Finely grate the zucchini and squeeze out the excess water with your hands.
Chop the plums in pieces (leave the skin).
Add all the ingredients in a food processor and blend to obtain a smooth consistency.
Using a chef pastry bag or a food plastic bag with a cut in one corner pipe small puffs (pea size) on a parchment paper leaving some space in between.
Bake at 350F for 10 minutes
Reduce the temperature to 250F and keep baking for 30min until crisp.
Store in air tight container for 1 week/10 days or in the refrigerator for up to 3 weeks.