Ingredients:

  • 1.5 lbs (680g) zucchini, sliced into 1/4-inch rounds
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • ½ cup (50g) freshly grated Parmesan cheese
  • ¼ cup (25g) panko breadcrumbs
  • 1 tsp (3g) garlic powder
  • 1 tsp (2g) dried Italian seasoning

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper. Pat the zucchini rounds thoroughly with a paper towel to remove excess surface moisture.
  2. In a large mixing bowl, toss the zucchini rounds with olive oil, salt, and pepper until evenly coated. In a separate small bowl, whisk together the Parmesan cheese, panko breadcrumbs, garlic powder, and Italian seasoning.
  3. Arrange the zucchini in a single layer on the prepared baking sheet, ensuring no pieces overlap. Sprinkle the Parmesan mixture evenly over the top of each round, pressing lightly with your fingers to adhere.
  4. Bake for 12–15 minutes, or until the cheese is bubbling and the edges are mahogany-colored.