Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or place a wire cooling rack inside the baking sheet for maximum crispiness.

Slice zucchini into uniform 1/4-inch rounds. Pat thoroughly dry with paper towels to eliminate surface moisture.

In a shallow dish, whisk eggs. In a second shallow dish, combine panko breadcrumbs, grated parmesan cheese, garlic powder, Italian seasoning, smoked paprika, sea salt, and black pepper.

Dip each zucchini round into the beaten egg, allowing excess to drip off, then dredge firmly into the parmesan panko mixture, pressing gently so the breading adheres evenly on both sides.

Arrange zucchini rounds in a single layer on the prepared baking sheet without overlapping. Mist generously with olive oil spray.

Bake at 425°F (220°C) for 15 to 18 minutes, flipping halfway through, until deep golden brown and audibly crispy.

Transfer to a serving platter, sprinkle with extra fresh parmesan and chopped parsley, and serve immediately with warm marinara or garlic dipping sauce!