Ingredients:

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

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a rimmed sheet pan with parchment paper.
  2. Slice the zucchini into uniform 1/4 inch rounds to ensure even cooking.
  3. In a large mixing bowl, toss the zucchini rounds with olive oil, garlic powder, salt, and pepper until every slice is lightly glazed.
  4. Arrange the seasoned zucchini slices in a single layer on the prepared sheet pan, ensuring they do not touch.
  5. In a small bowl, combine the grated Parmesan, panko breadcrumbs, and dried oregano.
  6. Sprinkle the Parmesan mixture evenly over each zucchini slice, pressing down slightly with fingertips to adhere.
  7. Bake for 12–15 minutes until the cheese is golden brown and the zucchini is tender.