Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), sliced into 1/4-inch rounds
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp Panko breadcrumbs

Instructions:

  1. Wash and dry the zucchini thoroughly, then slice each zucchini into uniform rounds approximately 1/4-inch thick.
  2. In a large mixing bowl, toss the zucchini slices with olive oil, salt, pepper, garlic powder, and oregano until evenly coated.
  3. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the slices in a single layer with visible gaps between each slice.
  4. Roast for 12–15 minutes, flipping once halfway through, until the edges are mahogany-colored and tender.
  5. Sprinkle the grated Parmesan cheese and Panko breadcrumbs over the slices during the last 3 minutes of roasting. Switch the oven to 'Broil' for 60–90 seconds until the cheese is bubbling and golden brown.