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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim and slice zucchini crosswise into 1⁄2-inch-thick rounds. Trim and thinly slice scallions, separating whites from greens. Zest and halve lemon.
In a small bowl, combine panko and Parmesan with a drizzle of oil, salt, and pepper.
Cut broccoli into bite-size pieces if necessary or trim and discard woody bottom ends from asparagus. (Save zucchini for another use.)