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

Wash and dry the zucchinis. Cut each zucchini into ¼-inch thick slices, keeping them as uniform as possible for even baking.

In a mixing bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, Italian herbs, salt, and black pepper. Mix well.

In another bowl, whisk the eggs until well beaten.

Dip each zucchini slice into the egg mixture, allowing excess to drip off. Then, coat each slice in the Parmesan and breadcrumb mixture, pressing gently to ensure they adhere well.

Place the coated zucchini slices on the prepared baking sheet in a single layer, making sure they do not overlap.

Lightly spray the tops with cooking spray or drizzle a little olive oil for additional crispiness.

Bake in the preheated oven for 20-25 minutes or until golden brown and crispy, flipping halfway through for even browning.

Remove from the oven and let cool slightly before serving.

For extra flavor, you can add additional spices or herbs to the breading mixture.

These crispy zucchini slices are best served immediately but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to regain their crispiness.

Feel free to experiment with different cheeses or breading types to fit your personal preference.