Preheat the oven to 425°F and line a baking sheet with parchment paper and a wire rack.
Slice the zucchini into ½ inch rounds, salt and let sit for 10 minutes. Pat dry with a paper towel.
Whisk the egg in a shallow bowl.
In a second bowl, combine the parmesan, panko, garlic powder, onion powder, Italian seasoning, salt, and pepper.
Dip each zucchini slice into the egg, then coat evenly in the parmesan mixture.
Arrange the coated zucchini in a single layer on the baking sheet and lightly spray with olive oil.
Bake for 20–25 minutes, flipping halfway through, until golden and crispy. Broil for the last 1–2 minutes if you'd like them extra crispy.
Serve warm with ranch, garlic aioli, or marinara.
