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

Wash the zucchini and slice into 1/4-inch thick rounds. Place slices on a towel to absorb moisture.

In a mixing bowl, combine zucchini rounds with olive oil, garlic powder, Italian seasoning, sea salt, and black pepper. Toss until evenly coated.

Add most of the Parmesan cheese to the bowl, tossing again. Reserve 2-3 tablespoons of Parmesan for topping.

Arrange the zucchini slices in a single layer on the baking sheet.

Sprinkle the reserved Parmesan cheese over the zucchini rounds.

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

Allow to cool for a minute, then garnish with chopped parsley or lemon zest before serving.