Ingredients
2 medium zucchini, sliced into ½-inch rounds
2 tablespoons olive oil
3 cloves garlic, minced
¾ cup grated Parmesan cheese
¼ cup panko breadcrumbs
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, toss the zucchini with olive oil and minced garlic.
In a separate bowl, combine the Parmesan, panko, Italian seasoning, paprika, garlic powder, salt, and pepper.
Coat each zucchini slice in the Parmesan mixture and arrange in a single layer on the prepared baking sheet.
Roast for 20–25 minutes, flipping halfway through, until the zucchini is tender and the coating is golden and crispy.
For extra browning, broil for 1–2 minutes at the end, watching closely.
Sprinkle with fresh parsley and serve immediately.