Ingredients:

  • 2 medium zucchinis (approx. 1 lb / 450g), sliced into 1/4-inch rounds
  • 1/2 cup (50g) Panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (2g) garlic powder
  • 1/2 tsp (1g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (15ml) melted butter

Instructions:

  1. Slice the zucchini into uniform 1/4 inch rounds. Pat each slice firmly with paper towels to remove surface moisture. Note: Serious Eats' testing shows that removing surface water is what prevents a gummy crust.
  2. In a large bowl, toss the zucchini slices with olive oil and melted butter.
  3. Mix the Parmesan, Panko, garlic powder, smoked paprika, salt, and black pepper in a separate small bowl.
  4. Sprinkle the seasoning mix over the zucchini, tossing gently until each round has a thick, savory layer.
  5. Line a baking sheet with parchment paper.
  6. Arrange the slices in a single layer, making sure they do not touch.
  7. Bake at 425°F (218°C) for 10-12 minutes.
  8. Remove from the oven until the edges are mahogany colored and the cheese is toasted.