Save to Pinterest I started making these on a Sunday afternoon when I had four zucchinis sitting on the counter and zero plan for dinner. The oven was already warm from baking bread, and I figured I'd just slice them up and see what happened. What came out was so crispy and golden that I ate half the batch standing at the stove, dipping each round into a quickly whisked spicy mayo I threw together from what was in the fridge. Now I make them every time zucchini shows up in my garden or at the farmers market.
The first time I brought these to a potluck, I watched them disappear in under ten minutes. Someone asked if I'd fried them because they were so crunchy, and I just smiled and said it was all about the panko and a hot oven. A friend who swore she didnt like zucchini came back for seconds, and I knew I had a winner. Theres something about the golden edges and the way the Parmesan melts into the coating that makes people forget theyre eating a vegetable.
Ingredients
- Zucchini: Pick medium sized ones that feel firm and have smooth skin, the younger zucchinis have fewer seeds and stay tender when baked.
- Panko breadcrumbs: These Japanese style crumbs create a lighter, crunchier crust than regular breadcrumbs, and theyre worth seeking out.
- Parmesan cheese: Freshly grated melts better and adds a salty, nutty flavor that balances the mild zucchini perfectly.
- Smoked paprika: Just half a teaspoon gives the coating a warm, subtle smokiness that makes people wonder what your secret is.
- Mayonnaise: Use a good quality mayo for the dip because it really does make a difference in creaminess and flavor.
- Sriracha: Start with one tablespoon and taste, you can always add more heat but you cant take it away.
Instructions
- Prep the Oven and Pan:
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper, then give it a light spray of olive oil so nothing sticks. A hot oven is the secret to getting that crispy finish without frying.
- Set Up Your Breading Station:
- Grab three shallow bowls and fill the first with flour, beat the eggs in the second, and mix the panko, Parmesan, garlic powder, paprika, salt, and pepper in the third. This assembly line makes coating the zucchini fast and keeps your hands from getting too messy.
- Coat the Zucchini:
- Dip each round in the flour, shake off the excess, then dunk it in the egg and let the extra drip off before pressing it into the panko mixture. Make sure both sides are well coated, and press gently so the crumbs really stick.
- Arrange and Spray:
- Lay the coated rounds in a single layer on your prepared baking sheet, leaving a little space between each one. Give the tops a light spray of olive oil to help them brown evenly.
- Bake and Flip:
- Slide the pan into the oven and bake for twenty to twenty five minutes, flipping the rounds halfway through so both sides get golden and crispy. You'll know theyre done when the edges are deep gold and the coating looks dry and crunchy.
- Make the Spicy Mayo:
- While the zucchini bakes, whisk together the mayo, Sriracha, lemon juice, and garlic powder in a small bowl. Pop it in the fridge so the flavors can mingle while you wait.
- Serve Hot:
- Pull the zucchini rounds out of the oven and serve them right away with the spicy mayo on the side. Theyre best when theyre still warm and the coating is at its crunchiest.
Save to Pinterest I remember sitting on the back porch one evening with a plate of these and a cold drink, watching the sun go down and thinking how satisfying it is when something this simple turns out this good. My neighbor leaned over the fence and asked what smelled so amazing, and I handed her one still warm from the oven. She closed her eyes after the first bite and said she was coming over next time I made them. Moments like that remind me why I love cooking.
Swaps and Variations
If you want to make these gluten free, just swap in your favorite gluten free flour and breadcrumbs and the texture will stay just as crispy. For a dairy free version, skip the Parmesan or use a plant based alternative, and make sure your mayo is vegan if thats important to you. Ive also tried swapping the Sriracha for chipotle hot sauce or even a drizzle of honey mixed into the mayo, and both were delicious in their own way. You can even toss some dried herbs like oregano or thyme into the panko if you want a more herby flavor.
Storing and Reheating
These are best eaten fresh out of the oven, but if you have leftovers, store them in an airtight container in the fridge for up to two days. To bring back the crispiness, reheat them in a 400 degree oven for about eight to ten minutes instead of using the microwave, which will make them soggy. The spicy mayo keeps well in the fridge for up to a week, so you can make extra and use it on sandwiches or as a dip for fries.
Serving Suggestions
I love serving these as an appetizer before a casual dinner, but theyve also saved me as a quick lunch when I pair them with a simple salad. Theyre great for game day or any time you need finger food that feels a little more interesting than chips and salsa. If youre feeding kids, let them help with the breading, they love the dipping and coating process and it keeps them entertained while you get dinner ready.
- Serve alongside a fresh tomato and basil salad for a light summer meal.
- Pair with a cold beer or sparkling water with lemon for easy entertaining.
- Arrange on a platter with other veggie bites like roasted bell peppers or stuffed mushrooms.
Save to Pinterest These little rounds have become one of those recipes I come back to again and again, the kind that feels effortless but always impresses. I hope they bring as much joy to your table as they have to mine.
Recipe Q&A
- → How do I achieve the perfect crispiness on zucchini rounds?
Coat zucchini slices evenly with flour, egg, and seasoned panko breadcrumbs, then bake at a high temperature, flipping halfway to ensure even crisping.
- → Can I substitute the mayonnaise in the spicy dip?
Yes, Greek yogurt works well for a lighter, tangier dip and still pairs nicely with the spicy elements.
- → What spices enhance the zucchini coating?
Garlic powder, smoked paprika, salt, and black pepper add depth and balance the natural sweetness of the zucchini.
- → Is it necessary to flip the zucchini while baking?
Flipping halfway through baking helps achieve an evenly golden and crunchy texture on both sides.
- → How can I make this dish gluten-free?
Use gluten-free flour and gluten-free breadcrumbs to maintain the crispy texture without gluten.