Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray.

Slice the zucchini into ¼-inch thick rounds (thin enough to crisp but not too thin to burn). In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the parmesan, breadcrumbs, panko, salt, and a few turns of pepper. Dip each zucchini round into the parmesan mixture, coating it evenly on both sides. Press the coating to stick, and place in a single layer on the prepared baking sheet. Bake until browned and crisp, 25 to 30 minutes. Remove with a spatula and serve immediately with Sophie’s yogurt dip, if desired.