Slice squash into even 1/2-inch rounds. Lay in a single layer on paper towels. Sprinkle with kosher salt and let sit for 15 minutes. You will see water beading up on each round. Pat completely dry with fresh paper towels.
Preheat oven to 425F (220C). Line a large rimmed baking sheet with parchment paper.
In a large bowl, toss the dried squash rounds with olive oil, garlic powder, onion powder, black pepper, and Italian seasoning until evenly coated.
Mix parmesan and panko in a shallow bowl. Press each round firmly into the mixture on both sides so the coating adheres well.
Place coated rounds in a single layer on the baking sheet, no overlapping. Bake 15 to 18 minutes until edges are golden and the coating is crispy.
For extra crunch, switch the oven to broil for the final 1 to 2 minutes. Watch closely to avoid burning.
Let rest 2 minutes. Garnish with fresh parsley and lemon zest. Serve immediately for best crispiness.
