Yields about 4 servings

Ingredients:

• 2 medium (or 1 large) zucchini, sliced into 1/4-inch thick rounds

• 3 tablespoons extra virgin olive oil

• 1/2 cup panko breadcrumbs

• 1/4 cup grated Parmesan or Pecorino Romano cheese

• 1/2 teaspoon garlic powder

• Salt and pepper, to taste

Directions:

Preheat the oven to 425°. Mist a standard baking sheet generously with oil spray. Set aside.

Add zucchini rounds to a large bowl. Pour in olive oil and toss to combine.

Separately, combine panko, parmesan, garlic powder, salt, and pepper. Whisk to combine.

Dip each round in the panko mixture, ensuring both sides get fully and evenly coated. Place prepared rounds on the baking sheet in a single layer.

Bake for 30 minutes, until zucchini is crisp. Remove from the oven and serve.