Preheat the oven to 425°F. Place a wire rack on a foil-lined baking sheet and spray it generously with avocado oil cooking spray.
Slice the zucchini into 1/4-inch thick rounds. Lay the slices on paper towels, sprinkle lightly with a pinch of salt, and let them sit for 10 minutes. Pat them completely dry.
In a shallow dish, whisk the two eggs. In a separate shallow dish, mix together the parmesan, almond flour, Italian seasoning, garlic powder, salt, and black pepper.
Dip each zucchini round into the egg, letting the excess drip off, then press both sides firmly into the parmesan coating. Place each coated round onto the wire rack.
Spray the tops of all the coated zucchini with a light mist of avocado oil. Bake for 20 to 25 minutes, flipping once halfway through, until they are deep golden brown and crispy on the outside.
Remove from the oven and let them rest on the rack for 3 minutes to crisp up even more. Serve immediately while warm and crunchy.
