Preheat the oven to 210°C/gas mark 7. Grease two baking sheets with olive oil.
Slice the courgettes into rounds 5mm thick, then place in a medium bowl and toss with the olive oil. Mix the breadcrumbs, Parmesan and some pepper together. Dip each courgette round into the Parmesan mixture, coating it evenly on both sides and pressing the coating on to stick. Place in a single layer on the greased baking sheets.
Bake the courgette rounds in the oven for 25 to 30 minutes, until browned and crisp. Remove with a spatula and serve warm.