Preheat your oven to 425°F (220°C), and line a baking sheet with parchment paper or lightly grease it.

Rinse 2-3 firm zucchinis under cold water and slice them into uniform 1/4-inch rounds. Pat dry with a clean towel.

In a large mixing bowl, drizzle zucchini rounds with olive oil and sprinkle with garlic powder, Italian seasoning, sea salt, and black pepper. Toss well.

Add most of the grated Parmesan cheese to the zucchini, tossing again until well coated. Reserve a few tablespoons for topping.

Arrange seasoned zucchini slices in a single layer on the baking sheet, ensuring they are not overlapping.

Sprinkle reserved Parmesan cheese generously over the zucchini rounds.

Bake for 18 to 22 minutes, flipping halfway through, until golden brown and the edges curl slightly.

Let the baked zucchini cool for a few minutes before serving. Garnish if desired.