Preheat the oven to 450°F and lightly grease a baking sheet with olive oil.
Using a mandolin slicer (or a handheld knife), slice the zucchinis into 1/4 inch rounds. Transfer the zucchini coins to a bowl and season with salt, pepper, and garlic powder. Drizzle the olive oil and the egg white over top and toss to coat evenly.
Mix the panko crumbs and parmesan together in a shallow tray. Working with a few coins a time, dredge the zucchini in the panko-parmesan mixture and transfer to the greased baking sheet.
Bake for 25 minutes, or until the zucchini are golden brown and crispy. Allow them to cool slightly (about 5 minutes) on the baking sheet before transferring them to a serving tray with a spatula. Serve warm or room temp with your favorite salsa or dip.
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