Ingredients:

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

Instructions:

  1. Toss the sliced zucchini with 1 tsp of salt in a large bowl and let sit for 10–15 minutes. Use paper towels to firmly pat every slice dry to remove excess moisture.
  2. In a medium bowl, combine breadcrumbs, grated Parmesan, oregano, garlic powder, and black pepper. Stir in melted butter until the mixture resembles wet sand.
  3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly brush each dried zucchini slice with olive oil and place in a single layer on the sheet.
  4. Press a generous pinch of the Parmesan mixture onto the top of each zucchini slice.
  5. Bake for 20–25 minutes until the edges are mahogany-colored and the topping is golden-brown and crisp.