3 medium zucchini, about 1½ pounds total

2 tablespoons olive oil

3 garlic cloves, finely minced

½ cup finely grated Parmesan cheese

¼ cup plain breadcrumbs

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon garlic powder

2 tablespoons chopped fresh parsley

1 teaspoon fresh lemon juice, optional

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Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly coat it with cooking spray.
Wash and dry the zucchini. Trim off the ends and cut the zucchini into rounds about ½ inch thick.
Place the zucchini rounds on a clean kitchen towel or paper towels and pat them dry.
Transfer the zucchini to a large mixing bowl. Add the olive oil and minced garlic, then toss until evenly coated.
In a small bowl, combine the Parmesan cheese, breadcrumbs, Italian seasoning, salt, black pepper, and garlic powder.
Sprinkle the Parmesan mixture over the zucchini and toss gently until the slices are coated.
Arrange the zucchini rounds in a single layer on the prepared baking sheet. Leave a little space between the pieces.
Roast for 12 to 15 minutes, or until the zucchini is tender and the coating is beginning to turn golden.
For extra browning, switch the oven to broil and cook for 1 to 2 minutes. Watch carefully to prevent burning.
Remove the zucchini from the oven. Sprinkle with chopped parsley and add the lemon juice, if desired.
Serve immediately while warm.

Cut the zucchini into rounds about ½ inch thick. Very thin slices may become soft before the Parmesan browns.

Pat the zucchini dry before adding the oil and seasonings. Removing surface moisture helps the coating stick.

Arrange the zucchini in a single layer without overlapping. Crowding the baking sheet causes the zucchini to steam instead of roast.

Freshly grated Parmesan melts and browns better than shelf-stable grated cheese.

For a version without breadcrumbs, replace them with additional grated Parmesan.

Add ¼ teaspoon of crushed red pepper flakes for a little heat.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat at 400°F for 5 to 8 minutes, or warm in an air fryer until heated through.

The Parmesan and breadcrumb mixture can be prepared up to 1 week ahead and stored in a sealed container.