1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim and slice zucchini crosswise into ½-inch-thick rounds. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon.
In a small bowl, combine panko and 3 TBSP Parmesan (6 TBSP for 4 servings) with a drizzle of oil, salt, and pepper. (Be sure to measure the Parmesan.)