Ingredients:

  • 2 lbs zucchini, sliced into 1/4-inch rounds
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Panko breadcrumbs
  • 1 tsp dried oregano

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper. Note: Parchment prevents the cheese from sticking to the metal
  2. Slice the zucchini into uniform 1/4 inch rounds. Note: If they are too thick, the middle stays raw while the outside burns
  3. In a large mixing bowl, toss the zucchini slices with olive oil, salt, pepper, and garlic powder. Toss until thinly coated.
  4. Sprinkle the grated Parmesan cheese, Panko breadcrumbs, and dried oregano over the zucchini. Toss gently to adhere the breading.
  5. Spread the slices in a single layer on the prepared baking sheet. Ensure they do not overlap. Note: Overlapping creates steam, which ruins the crunch
  6. Bake for 15-20 minutes.
  7. Flip the slices halfway through the cooking time if you want a uniform crust.
  8. Remove from the oven until the edges are mahogany colored and the cheese is bubbling.
  9. Let them rest for 2 minutes on the pan to set the crust.
  10. Serve immediately while the cheese is still sizzling.