Position racks in the top and bottom thirds of the oven and preheat the oven to 375°F

Place the chicken breasts between two sheets of plastic wrap and use a meat pounder or heavy skillet to pound them to less than a 1-inch thickness. Cut the chicken into 3-inch-long strips and place them in a large bowl.

Squeeze the juice of 2 of the lemons into the bowl and add the minced garlic and 3 tablespoons of the olive oil. Toss to coat well. Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours.

When ready to cook, place the panko bread crumbs in a shallow dish. Press the chicken strips into the panko to coat them evenly, then place them on a sheet pan. (Discard the marinade.)

On another sheet pan, toss the zucchini cubes with the remaining 1 tablespoon of olive oil.

Sprinkle the chicken and zucchini evenly with the kosher salt and freshly ground black pepper. Cut the remaining lemon in half and place one half, cut side up, on each pan.

Place the chicken pan on the top oven rack and the zucchini pan on the bottom oven rack. Bake for 18 minutes.

Turn the oven to broil and broil the chicken until golden brown, about 5 minutes.

Sprinkle the capers over the chicken, then sprinkle with Parmesan cheese. Squeeze the baked lemons on top of the chicken and zucchini. Sprinkle with chopped fresh parsley and serve.