Ingredients:

  • 2 medium zucchini, sliced into 1/8-inch rounds (approx. 1 lb / 450g)
  • 1 tsp (6g) kosher salt
  • 1/4 cup (30g) olive oil
  • 1/2 cup (50g) Panko breadcrumbs
  • 1/3 cup (35g) grated Parmesan cheese
  • 1 tsp (2g) garlic powder
  • 1/2 tsp (1g) smoked paprika
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Slice the zucchini into uniform 1/8-inch rounds.
  2. Toss the zucchini slices in a bowl with the kosher salt and let them sit for 30 minutes to draw out moisture.
  3. Using paper towels, firmly pat each slice dry to remove the released water.
  4. In a large bowl, whisk together the olive oil, Panko, Parmesan, garlic powder, smoked paprika, and black pepper.
  5. Add the dried zucchini slices to the bowl and toss gently until each piece is evenly coated in the crumb mixture.
  6. Preheat your oven to 425°F (220°C).
  7. Arrange the slices in a single layer on a parchment-lined baking sheet, ensuring they do not touch.
  8. Bake for 18–22 minutes, flipping halfway through, until the edges are deep golden brown and the crust feels rigid.