Preheat your oven to 425°F (220°C) and prepare a wire rack on a baking sheet with cooking spray.

Wash and dry zucchini, then slice into thin rounds (1/8 inch thick) and toss with olive oil.

In another bowl, mix panko breadcrumbs, grated parmesan cheese, and salt.

Dip each zucchini slice in the breadcrumb mixture, ensuring they are well-coated, then place them on the wire rack.

Bake for 15-20 minutes, watching for golden-brown color and crispness, rotating halfway if necessary.

Let cool for a couple of minutes and serve immediately with your chosen dipping sauce.