Preheat your oven to 425°F (220°C).

Prepare a baking sheet with an oven-proof wire rack and lightly spray it with cooking spray.

Slice the zucchinis into thin rounds, about ¼ inch thick.

Toss the zucchini rounds with olive oil until evenly coated.

In a separate bowl, mix together the parmesan cheese, panko breadcrumbs, and salt.

Dip each zucchini round into the breadcrumb mixture until well-coated and place them on the wire rack.

Bake for 15-20 minutes until golden brown and crispy, rotating halfway through.

Remove from the oven and cool on the wire rack for a few minutes before serving.