2 medium zucchini
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
1- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray.
2- Slice the zucchini into thin rounds, about 1/4-inch thick. Set aside.
3- In a shallow dish, combine the grated Parmesan cheese, breadcrumbs, Italian seasoning, garlic powder, salt, and black pepper. Mix well.
4- Dip each zucchini round into the beaten eggs, allowing any excess to drip off, then coat it with the Parmesan breadcrumb mixture. Press gently to ensure the coating sticks to the zucchini.
5- Place the coated zucchini rounds in a single layer on the prepared baking sheet.
6- Bake in the preheated oven for about 15-20 minutes, or until the zucchini crisps turn golden brown and crispy.
7- Remove from the oven and let them cool for a few minutes before serving.