Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.

Wash the zucchini thoroughly and slice it into uniform ¼-inch rounds.

In a mixing bowl, combine grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper.

Drizzle the sliced zucchini with olive oil, ensuring each round is coated evenly.

Dip each zucchini slice into the breadcrumb mixture, ensuring it’s fully coated, and place them on the prepared baking sheet.

Bake in the oven for 20–25 minutes until golden brown and crispy.

Remove the tray from the oven, let cool for about 5 minutes, and garnish with freshly chopped parsley before serving.