First Step: Preheat and Prepare Baking Sheet Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with high-heat-resistant parchment paper and lightly coat with olive oil spray to prevent sticking and promote crisping.

Second Step: Slice and Salt the Zucchini Wash and slice 2 medium zucchini into 1/8-inch thick rounds (about 3 mm). Sprinkle them with ½ teaspoon kosher salt and place the slices in a colander. Let stand at room temperature for 30 minutes to draw out excess water, which is crucial for achieving crispy slices.

Third Step: Rinse and Pat Dry After salting, rinse the zucchini slices thoroughly under cold water to remove excess salt. Pat each slice completely dry using paper towels or a clean kitchen towel, as removing moisture is key to avoid sogginess during roasting.

Fourth Step: Season and Arrange In a large bowl, toss the zucchini slices lightly with olive oil spray to coat. Arrange the slices in a single layer on the prepared baking sheet or on a lightly sprayed cooling rack placed over a rimmed baking sheet for better air circulation. Avoid overcrowding to prevent steaming.

Fifth Step: Initial Baking Bake the zucchini for about 15 minutes, checking at 10 minutes for desired browning. This stage helps to set the outer layer.

Sixth Step: Add Seasonings and Parmesan Remove the baking sheet from the oven. Sprinkle the remaining ¼ teaspoon kosher salt, garlic powder, black pepper, and finely grated Parmesan cheese evenly over the zucchini slices.

Seventh Step: Finish Baking Return the baking sheet to the oven and bake for another 15-20 minutes until the zucchini slices are browned and crispy. Keep a close watch to prevent burning, removing any slices that crisp quicker while letting the rest finish baking.

Final Step: Serve and Garnish Let the crispy roasted zucchini cool for about 5 minutes on the baking sheet. Serve immediately, optionally garnished with fresh herbs such as parsley or basil, or a squeeze of lemon juice to brighten the flavors.