Ingredients:

  • 1.5 lb zucchini, sliced into 1/4-inch rounds
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup grated Parmesan cheese
  • ¼ cup Panko breadcrumbs
  • 1 tsp garlic powder
  • ½ tsp dried oregano
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the zucchini slices with olive oil, salt, and pepper until evenly coated.
  3. In a small separate bowl, whisk together the Parmesan, Panko, garlic powder, and oregano.
  4. Sprinkle the cheese mixture over the zucchini and toss gently until each slice is encrusted in the coating.
  5. Spread the slices in a single layer on a parchment-lined baking sheet, ensuring they are not touching to prevent steaming.
  6. Roast for 10–12 minutes.
  7. Switch the oven to 'Broil' for the final 2 minutes, watching closely until the cheese is bubbling and mahogany-colored.
  8. Remove from the oven and immediately drizzle with fresh lemon juice.