Wash the zucchini thoroughly, then place it on a clean cutting board and slice it into evenly sized rounds, about ¼ inch thick. Try to keep each slice uniform so they cook at the same rate. After slicing, gently pat each piece dry with a paper towel to remove excess moisture—this step is key for getting that crispy texture instead of soggy rounds.

Crack the egg into a small bowl and whisk it until smooth and slightly frothy. In a separate bowl, combine the grated Parmesan, almond flour, and your seasonings. Mix the dry ingredients well so the flavors are evenly distributed in every bite.

Take one zucchini slice at a time and dip it into the beaten egg, making sure both sides are fully coated. Let any excess egg drip off before moving to the next step so the coating doesn’t become too thick or clumpy.

Place the egg-coated zucchini slice into the Parmesan mixture and gently press it down so the coating sticks evenly on both sides. Flip and press again if needed, ensuring each slice is well covered for maximum crispiness and flavor.

Line a baking tray with parchment paper and arrange the coated zucchini rounds in a single layer. Leave a little space between each piece so hot air can circulate properly, helping them crisp up instead of steaming.

Lightly drizzle olive oil over the arranged zucchini slices. You don’t need much—just enough to help them turn golden and develop a slightly crunchy exterior while baking.

Place the tray in a preheated oven at 200°C (400°F) and bake for 18–22 minutes. Keep an eye on them toward the end, and once they turn golden brown and crispy around the edges, remove them from the oven.

Let the zucchini rounds cool for a few minutes before serving. This brief resting time allows the coating to firm up slightly, giving you the best crispy texture when you take that first bite.