Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper.

Rinse the zucchinis under cool, running water. Slice them into 1/4-inch rounds and pat them dry with a towel.

In a large mixing bowl, combine sliced zucchini with olive oil, garlic powder, Italian seasoning, sea salt, and black pepper. Toss to coat.

Arrange the seasoned zucchini rounds in a single layer on the prepared baking sheet, ensuring they do not overlap.

Sprinkle the reserved Parmesan cheese evenly over the tops of the zucchini rounds.

Bake in the preheated oven for 18-22 minutes, flipping halfway through.

Remove the zucchini from the oven and cool for 2-3 minutes. Garnish with chopped parsley or lemon zest before serving.