Ingredients:

  • 2 medium zucchini, sliced into 1/4-inch rounds (approx. 1 lb / 450g)
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/3 cup grated Parmesan cheese
  • 2 tbsp Panko bread crumbs

Instructions:

  1. Prep & Heat (5 mins): Oven on, pan lined, zucchini sliced and dried.
  2. The Coating (2 mins): Oil and spices first, then the cheese and Panko.
  3. The Roast (15 mins): Spread, bake, and watch for that mahogany color.
  4. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  5. Slice the zucchini into uniform 1/4 inch rounds and pat them dry with a paper towel to remove surface moisture. Note: Don't skip the patting, or the oil will just slide off.
  6. In a large mixing bowl, toss the zucchini rounds with olive oil, garlic powder, Italian seasoning, salt, and pepper until evenly coated.
  7. Sprinkle in the grated Parmesan cheese and Panko bread crumbs, tossing gently to ensure the cheese adheres without clumping.
  8. Arrange the rounds in a single layer on the prepared baking sheet, ensuring there is a buffer zone of air around every piece and that they do not touch.
  9. Roast for 12–15 minutes until the edges are mahogany colored and the cheese has formed a visible golden brown crust.