Heat wine, spices and herbs to a simmer (be careful, it will boil over easily).
Add zucchini slices and stir. Remove from heat and let cool covered.
When cool, transfer to a zip lock bag (get as much of the air out as possible) and put in refrigerator.
Let sit for at least 12 hours.
Dehydrate.
Let cool and place in a rigid container (they will break up easily).
After dry, sprinkle with salt and grated cheese. Toast in oven at 250 degrees until cheese is melted.