Preheat your oven to 425°F (220°C).

Rinse and slice your medium zucchinis into 1/4-inch thick rounds.

In a mixing bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, salt, and pepper. Stir well.

In a separate bowl, crack and beat the eggs until blended.

Dip each zucchini round in the beaten eggs, then into the breadcrumb mixture, pressing gently to secure the coating.

Line a baking sheet with parchment paper and lay the coated zucchini rounds in a single layer.

Lightly spray the tops of the zucchini rounds with olive oil, then bake for 20-25 minutes, flipping halfway through.

Once golden brown, remove from the oven and let cool slightly before serving.