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Preheat your oven to 425°F and line a large baking sheet with parchment paper
In a shallow bowl, combine the crushed pistachios, panko, parmesan, garlic powder, and salt
Place the flour in a second bowl and the beaten egg in a third bowl
Dredge each zucchini round in the flour, dip into the egg, and then press firmly into the pistachio mixture until fully coated
Arrange the rounds in a single layer on the prepared baking sheet and drizzle lightly with olive oil
Bake for 15–18 minutes, flipping halfway through, until the crust is golden and the zucchini is tender
While the zucchini bakes, whisk together the honey, lemon juice, lemon zest, and red pepper flakes in a small bowl
Remove the rounds from the oven and immediately drizzle with the lemon honey mixture while hot
Top with fresh mint and extra crushed pistachios before serving