Preheat oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
Prepare the cheese mixture: In a medium bowl, combine the cottage cheese, shredded cheddar, Parmesan cheese, minced garlic, dried oregano, black pepper, and salt. Stir until the mixture is well blended.
Prepare the zucchini: Toss the zucchini rounds with olive oil in a separate bowl until evenly coated. Lay them flat in a single layer on the prepared baking sheet, spacing them slightly apart.
Top with cheese: Spoon a small dollop of the cheese mixture onto the center of each zucchini round. Be generous, but don’t overload—the cheese will melt and spread slightly as it bakes.
Bake: Place the baking sheet in the preheated oven and bake for 18–20 minutes, or until the cheese is bubbly and the edges are golden brown. For an extra crispy top, switch the oven to broil for the last 2–3 minutes, watching carefully to prevent burning.
Garnish and serve: Remove the crisps from the oven and let them cool for a few minutes to firm up slightly. Sprinkle with freshly chopped parsley if desired, and serve warm.
