Ingredients:

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

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, toss the zucchini rounds with olive oil, salt, and black pepper until every slice is lightly coated.
  3. In a separate small bowl, combine the grated Parmesan cheese, Panko breadcrumbs, garlic powder, and dried oregano.
  4. Sprinkle the cheese mixture over the zucchini or toss gently in the bowl until the rounds are evenly dredged in the crust.
  5. Arrange the zucchini slices in a single layer on a parchment-lined rimmed sheet pan, ensuring they do not overlap.
  6. Bake for 12–15 minutes.
  7. Turn the broiler to high for the final 2 minutes of cooking until the cheese is bubbling and mahogany-colored.