Easy Parmesan Zucchini Rounds

Instructions

1. Slice your zucchini into uniform quarter-inch rounds. Keep the skin on for structural integrity and discard the woody stem ends. Consistent thickness is the secret to even cooking.
2. Place your sliced zucchini rounds in a large colander set over a sink or bowl. Sprinkle with half a teaspoon of kosher salt, toss gently with your hands, and let them sit for 15 to 20 minutes to draw out excess moisture.
3. Spread the zucchini slices out in a single layer on paper towels. Place another towel on top and press down firmly to blot away all the surface moisture. Transfer the dry rounds to a clean mixing bowl, drizzle with olive oil, add garlic powder and black pepper, and toss thoroughly to coat.
4. In a wide, shallow bowl, mix together the finely grated Parmesan and panko breadcrumbs. Press one side of each oiled zucchini round firmly into the cheese mixture (or toss all together in the bowl). Arrange the rounds in a single layer on a parchment-lined baking sheet, leaving at least a half-inch of space between pieces.
5. Preheat your oven to 425 degrees Fahrenheit. Bake on the middle rack for 15 minutes until the zucchini is tender and the cheese is bubbling. For extra crispiness, switch the oven to broil for the final 1 to 2 minutes, watching closely to prevent burning.
6. Remove the baking sheet from the oven and let the rounds rest undisturbed for 3 to 5 minutes to allow the melted cheese to cool and solidify into a rigid, crispy shell. Use a thin spatula to gently transfer them to a serving platter.