Ingredients:

  • 2 medium zucchini (1 lb / 450g), sliced into 1/4 inch rounds
  • 2 tbsp extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp dried oregano

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the zucchini rounds thoroughly dry with a paper towel to ensure the oil sticks and prevent pooling.
  3. In a large mixing bowl, toss the zucchini rounds with olive oil until glistening.
  4. In a separate small bowl, whisk together the Parmesan, Panko, garlic powder, salt, and pepper.
  5. Toss the zucchini in the cheese mixture, pressing gently so the breadcrumbs adhere to both sides of the rounds.
  6. Arrange the zucchini in a single layer on the prepared baking sheet, ensuring no two pieces are touching to allow for maximum airflow.
  7. Roast for 12–15 minutes until the crust is mahogany-colored and the edges are toasted and crisp.