Preheat oven to 450 F. Line a baking sheet with foil and lightly coat with cooking spray.
Slice the zucchini into roughly ¼ inch slices and place into a medium sized bowl. Add olive oil and toss so that the zucchini slices are coated in olive oil.
In a shallow bowl, combine the Parmesan cheese, panko, salt and pepper. Dip the zucchini in the parmesan mixture, pressing so that the zucchini is coated in the mixture. Place on the baking sheet. in a single layer.
Bake the zucchini until it is brown and crispy, about 20-25 minutes. Use a spatula to carefully remove the zucchini.
Serve immediately.
Recipe by The Little Chef at http://littlechefblog.com/zucchini-parmesan-crisps/