Preheat your oven to 425°F (220°C).

Place a wire rack over a rimmed baking sheet and spray it generously with cooking spray.

Thinly slice your zucchini into rounds, aiming for about 1/8 inch in thickness.

Toss the sliced zucchini rounds with olive oil until each piece is fully coated.

Combine panko breadcrumbs, grated parmesan cheese, and salt in a separate bowl.

Dip each zucchini round into the breadcrumb mixture, coating both sides well.

Transfer the baking sheet with coated zucchini rounds to the preheated oven. Bake for 15-20 minutes until golden brown.

Serve immediately while still crispy, paired with your favorite dip.