Preheat oven to 375 F.
Wash the zucchini, peel if you’d like (I prefer unpeeled zucchini for this recipe).
Cut zucchini into 5 mm thick rounds. You can use a mandolin slicer or a sharp knife to cut them.
In a bowl combine the salt, pepper, garlic powder, paprika and olive oil.
Add the zucchini rounds and toss to evenly coat in seasoning.
Prepare two cookie baking sheets.
You can cover the baking sheets with parchment paper or aluminum foil.
Or just spray generously with cooking spray, so they don’t stick.
Line zucchini rounds on 2 baking sheets.
Top zucchini with Parmesan cheese.
Bake for 15-20 minutes, until golden.