Crispy Baked Zucchini Rounds (Print)

Golden zucchini slices baked crisp and paired with a creamy, spicy mayo for a tasty snack or appetizer.

# What You'll Need:

→ Zucchini Rounds

01 - 2 medium zucchinis, sliced into 1/4 inch rounds
02 - 1/2 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Olive oil spray

→ Spicy Mayo

11 - 1/2 cup mayonnaise
12 - 1 to 2 tablespoons Sriracha or hot sauce, adjust to taste
13 - 1 teaspoon lemon juice
14 - 1/2 teaspoon garlic powder

# Directions:

01 - Set the oven to 425°F and line a baking sheet with parchment paper. Lightly spray the paper with olive oil.
02 - Arrange three shallow bowls: fill the first with flour, beat the eggs in the second, and combine panko, Parmesan, garlic powder, smoked paprika, salt, and pepper in the third.
03 - Dip each zucchini round into the flour, then the beaten eggs, and press firmly into the breadcrumb mixture to coat evenly.
04 - Place the coated zucchini slices in a single layer on the prepared baking sheet and lightly spray the tops with olive oil.
05 - Bake for 20 to 25 minutes, flipping halfway through, until slices turn golden brown and crispy.
06 - While baking, whisk together mayonnaise, Sriracha, lemon juice, and garlic powder in a small bowl and refrigerate until serving.
07 - Serve the warm zucchini rounds alongside the chilled spicy mayo for dipping.

# Expert Advice:

01 -
  • The panko coating gets so crispy in the oven that you wont miss frying at all.
  • That spicy mayo is dangerously good and takes less than a minute to make.
  • You can prep the whole thing in fifteen minutes and let the oven do the rest.
  • Its one of those recipes that works just as well for a quiet snack as it does for a crowd.
02 -
  • Dont skip the olive oil spray on top, it really does help the coating turn golden and crispy instead of staying pale.
  • If your zucchini rounds release too much moisture, pat them dry with a paper towel before breading or the coating wont stick well.
  • Flip them gently with a spatula so you dont knock off the crispy crust you worked so hard to build.
03 -
  • Use a cooling rack set on top of the baking sheet if you want even crispier bottoms, it lets air circulate all around the rounds.
  • Make a double batch of the spicy mayo and keep it in a squeeze bottle in the fridge, its perfect for drizzling on tacos, burgers, or roasted vegetables.
  • If your zucchini slices are uneven, the thinner ones will cook faster, so try to keep them all about the same thickness for even baking.
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