Preheat your oven to 425°F (220°C). Prepare baking equipment—a rimmed baking sheet and an oven-proof wire rack.

Set the wire rack inside the baking sheet and spray it lightly with cooking spray.

Wash and slice zucchini into very thin rounds, about 1/8-inch thick.

Drizzle olive oil over the zucchini slices in a bowl, tossing gently to coat evenly.

Combine panko breadcrumbs, grated Parmesan cheese, and a pinch of salt in a separate bowl.

Dip each zucchini slice into the breadcrumb mixture, pressing gently to adhere the coating.

Arrange the coated slices on the prepared wire rack, ensuring they don’t touch.

Bake in the preheated oven for 15-20 minutes until golden brown and crispy.

Remove from oven, let cool slightly, and serve warm with your favorite dip.