Preheat your oven to 400°F / 200°C. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.

Wash and trim the ends off the zucchini. Cut each one in half lengthwise, then slice each half into 2-3 long wedges, about ¾-inch thick. The key is to keep the pieces relatively uniform in size for even cooking.

In a large bowl, toss the dry zucchini wedges with 1.5 tablespoons of olive oil, salt, and pepper. Make sure every piece is lightly coated. Arrange the zucchini in a single layer on your prepared baking sheet with the skin-side down.

In a separate small bowl, combine the Panko breadcrumbs, freshly grated parmesan, and garlic powder. Mix well. This ensures every pinch of topping has the perfect ratio of ingredients.

Place the baking sheet in the preheated oven and roast for 18-22 minutes. The zucchini is done when it is tender enough to be easily pierced with a fork and the topping is a deep golden brown.