Pat zucchini and squash slices completely dry with paper towels before coating—moisture is the enemy of crispiness and will create steam during baking.

Lightly toast your Panko breadcrumbs in a dry skillet for 2-3 minutes before mixing with oil to achieve deeper color, nuttier flavor, and superior crunch.

Line your baking sheet with parchment paper and lightly oil it to prevent the delicate Panko coating from sticking and tearing during removal.

Arrange vegetables in a single layer without touching—overcrowding traps steam and prevents browning, so use two baking sheets if needed.

Season with flaky sea salt immediately after baking while still hot to enhance crispness and add a sophisticated textural contrast to each bite.