Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Wash and dry the zucchini, then slice into ¼-inch rounds or sticks.

Lay zucchini on paper towels, sprinkle lightly with salt, and let sit for 10 minutes.

Pat zucchini completely dry to remove excess moisture.

In a bowl, mix Parmesan cheese, breadcrumbs, garlic powder, black pepper, and a pinch of salt.

Toss zucchini slices with olive oil until evenly coated.

Press each zucchini piece into the Parmesan mixture, coating all sides.

Arrange zucchini in a single layer on the prepared baking sheet.

Bake for 18–22 minutes, flipping halfway through, until golden and crispy.

Optional: Broil for 1–2 minutes at the end for extra crisp edges, watching closely.