Trim the zucchini ends and discard them. Don't peel the zucchini, and use a sharp knife to slice them into about 0.8-inch to 1-inch (2 cm to 2.5 cm) thick slices.

Trim the zucchini ends and discard them. Don't peel the zucchini, and use a sharp knife to slice them into about 0.8-inch to 1-inch (2 cm to 2.5 cm) thick slices.

Place the slices in a large mixing bowl and season them with oil, salt, pepper, paprika, garlic powder, and oregano, marjoram, and nutritional yeast (or parmesan if used).

Place the slices in a large mixing bowl and season them with oil, salt, pepper, paprika, garlic powder, and oregano, marjoram, and nutritional yeast (or parmesan if used).

Toss the zucchini slices until they are all covered with the oil mixture. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Set aside.

Toss the zucchini slices until they are all covered with the oil mixture. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Set aside.

Spread the slices in a single layer onto the baking sheet – make sure they don't touch each other or overlap. Bake in the center rack of the oven for 15-18 minutes at 425°F (220°C).

Spread the slices in a single layer onto the baking sheet – make sure they don't touch each other or overlap. Bake in the center rack of the oven for 15-18 minutes at 425°F (220°C).