Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), sliced into 1/4-inch rounds
  • 1/2 tsp (3g) Kosher salt
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1/2 cup (50g) Grated Parmesan cheese
  • 1/4 cup (30g) Panko breadcrumbs
  • 1 tsp (2g) Garlic powder
  • 1/2 tsp (1g) Dried oregano
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Arrange zucchini rounds on a tray and sprinkle evenly with 1/2 tsp (3g) of salt. Let them sit for 10 minutes to draw out excess moisture.
  2. Using paper towels, firmly pat each zucchini slice dry to remove the surface water.
  3. In a large bowl, toss the dried zucchini rounds with extra virgin olive oil until every piece is lightly glistening.
  4. In a separate medium bowl, whisk together the grated Parmesan cheese, Panko breadcrumbs, garlic powder, oregano, and black pepper.
  5. Add the zucchini to the cheese mixture and toss gently to ensure an even coating on both sides of each slice.
  6. Line a rimmed baking sheet with parchment paper and place the zucchini in a single layer, ensuring they do not overlap.
  7. Bake at the specified high temperature for 20 minutes or until the crust is mahogany-colored and crisp.