Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. Be sure the zucchini is well coated with the olive oil, to ensure the breading adheres to the zucchini. In a small bowl, combine the Parmesan, panko, salt, pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to make sure it sticks. Place the breaded zucchini in a single layer on the prepared baking sheet.