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

Slice zucchini into 1/4-inch rounds, aiming for 12–15 uniform slices.

In a mixing bowl, combine zucchini rounds with olive oil, garlic powder, Italian seasoning, sea salt, black pepper, and 3/4 cup Parmesan. Toss until well coated.

Spread the seasoned zucchini slices in a single layer on the prepared baking sheet.

Sprinkle reserved Parmesan over the arranged zucchini for a cheesy crust.

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

Let cool for a couple of minutes and garnish with parsley or lemon zest before serving.