Baked Zucchini Slices with Parmesan

Instructions:

1. Slice the zucchini. Cut them into uniform coins about ¼ inch thick. If they are too thin, they'll disappear; too thick, and the center stays raw.
2. Salt the slices. Toss the coins in a bowl with the salt. Let them sit for 10 minutes. You'll see beads of water forming on the surface. Note: This is the water that usually makes them soggy.
3. Pat dry. Use paper towels to firmly pat every single slice. They should feel tacky, not wet.
4. Mix the coating. In a medium bowl, stir together the Panko, Parmesan, garlic powder, and black pepper.
5. Add the fats. Pour in the melted butter and olive oil. Stir until the mixture looks like wet sand.
6. Heat the oven. Preheat to 425°F (220°C) and line your pan with parchment.
7. Coat the coins. Press each slice into the crumb mixture. Make sure both sides are fully covered.
8. Arrange on pan. Lay them in a single layer. Do not crowd them, or they will steam instead of roast.
9. Bake and flip. Bake for 10-12 minutes. Flip them halfway through until they are mahogany colored and crisp.