Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g)
  • 2 tbsp olive oil
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C). Slice the zucchini into uniform rounds about 1/4 inch thick. Pat the slices thoroughly with a paper towel to remove excess surface moisture.
  2. In a medium bowl, whisk together the Panko, Parmesan, garlic powder, salt, and pepper.
  3. Toss the zucchini slices in olive oil until lightly coated, then press each slice into the breadcrumb mixture, ensuring both sides are evenly encrusted.
  4. Arrange the slices in a single layer on a parchment-lined baking sheet. Bake for 18–22 minutes, flipping halfway through, until the edges are mahogany-colored and the cheese is toasted.