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Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking.
In a bowl, toss the zucchini rounds with olive oil until evenly coated.
In a separate shallow dish, combine the Parmesan, panko, garlic powder, and Italian seasoning.
Press each zucchini slice into the breadcrumb mixture until well-coated on both sides.
Arrange the rounds in a single layer on the prepared baking sheet.
Bake for 15–20 minutes, flipping the slices halfway through, until they are golden brown and crisp.
Garnish with fresh parsley.
Serve with an optional side of marinara sauce for dipping.