Preheat your oven to 200°C so it reaches the correct temperature before baking, and line a baking tray with parchment paper to prevent sticking and ensure the zucchini rounds cook evenly. For extra crispiness, you can lightly spray the parchment paper with cooking spray or brush it with a small amount of olive oil.

Wash the zucchinis thoroughly under running water, then dry them with a clean towel. Using a sharp knife, slice them into evenly sized rounds, about 1/4 inch thick. Keeping the slices uniform is important so they cook at the same rate and achieve an even texture.

Lay the zucchini slices on a paper towel and gently pat them dry from the top as well. This step is crucial because removing excess moisture helps the coating stick better and allows the rounds to become crispy instead of soggy during baking.

In a mixing bowl, add the grated parmesan cheese, almond flour, protein powder, garlic powder, paprika, salt, and black pepper. Mix everything thoroughly until the ingredients are evenly combined, creating a well-balanced coating mixture with no clumps.

In a separate bowl, crack the eggs and whisk them until smooth and slightly frothy. This egg mixture will act as the binding layer that helps the dry coating adhere properly to each zucchini slice.

Take one zucchini slice at a time and dip it into the egg mixture, making sure it is fully coated. Allow any excess egg to drip off before transferring it into the dry mixture.

Place the egg-coated slice into the dry mixture and press it lightly so the coating sticks evenly on all sides. Ensure each piece is fully covered for the best crispy result.

Arrange the coated zucchini rounds onto the prepared baking tray in a single layer, leaving a small gap between each piece. This spacing allows hot air to circulate properly, helping them crisp up evenly instead of steaming.

Once all the slices are arranged, place the tray into the preheated oven and bake for 20 to 25 minutes. About halfway through cooking, carefully flip each round using a spatula so both sides become evenly golden and crispy.

Keep an eye on them during the final minutes of baking and remove them once they are golden brown on the outside while still tender on the inside. Let them cool for a few minutes before serving, as this helps the coating firm up and enhances the overall crisp texture.