Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or a thin layer of oil to prevent sticking.

Wash the zucchinis and trim the ends. Slice into rounds about 1/8–1/4 inch thick depending on the texture you want.

In a large bowl, toss zucchini slices with olive oil until lightly coated. Season with a light sprinkle of salt and several grinds of black pepper.

Add the grated Parmesan and toss gently so each slice has a thin, even coating. Arrange slices in a single layer on the prepared baking sheet without overlapping.

Bake for 10–15 minutes, until the cheese has melted and edges begin to brown. For extra color, switch to broil for 1–2 minutes while watching carefully to avoid burning.

Remove from oven and let cool a minute on the sheet — the cheese will crisp further as it rests.