1/4 cup shredded parmesan (Heaping)
1/4 cub Panko breadcrumbs (Heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
Freshly ground pepper, to taste
Preheat oven to 400 degrees. line two baking sheets with foil and spraylightly with vegetable spray.
Slice Zucchini into 1/4 inch-thick rounds, toss rounds with oil, coating well.
In a waide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both side fo each round, pressing to adhere.
Place rounds in a single layer on baking sheets, sprinklie any remaining breadcrumbs mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brawn. (There is no need to flip them during baking-they crisp up on both sides as is)