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

Rinse the zucchini under cool water and slice it evenly into 1/4-inch thick rounds. Pat dry using a kitchen towel.

In a large 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 freshly grated Parmesan cheese (reserve 2-3 tablespoons) and toss to adhere.

Arrange the seasoned zucchini slices in a single layer on the baking sheet and sprinkle reserved Parmesan cheese on top.

Bake in the preheated oven for 18-22 minutes, flipping halfway, until cheese is golden brown and edges are crisp.

Let cool for a few minutes, then garnish with chopped parsley, lemon zest, or red pepper flakes before serving.