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BAKE ZUCCHINI: Preheat the oven to 400°F or 200°C. Trim tips and cut 4 medium zucchini lengthwise into three or four slices.Arrange slices on a baking tray lined with parchment paper and brush them with 2 teaspoons extra virgin olive oil, ½ teaspoon salt, and 2 twists black pepper.Bake for 15 to 20 minutes until tender-crisp.
MAKE TOPPING: In a mixing bowl, add ¾ cup breadcrumbs, 2 tablespoons extra virgin olive oil, ½ teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon garlic powder, ½ teaspoon salt, and ⅛ teaspoon black pepper, and mix with the tip of your fingers.Take the zucchini out of the oven and top with one to two tablespoons of breadcrumb mixture.
MAKE IT CRISP: Put back in the oven with the broiler function and grill it for 1 to 2 minutes or until golden brown and crispy.Arrange on a serving platter and enjoy as a starter or side dish. Garnish with 2 tablespoons flat-leaf parsley and 4 wedges of lemon.