Save I started making these zucchini rounds on a weeknight when I had way too many zucchinis from a neighbor's garden and zero energy for anything complicated. I figured I'd just bake them instead of frying, tossed them with whatever I had in the pantry, and ended up with something so crispy and satisfying that my partner asked if I'd ordered takeout. The spicy mayo was a last-minute idea because plain ketchup felt boring, and now I can't imagine eating these any other way. It's one of those recipes that feels indulgent but comes together without much fuss.
I remember bringing a tray of these to a potluck and watching people who claimed they didn't like zucchini reach for seconds. One friend even texted me the next day asking for the recipe because her kids devoured them. There's something about the combo of crispy coating and tender zucchini that just works, and the spicy mayo makes people feel like they're eating something special. It's become my go-to whenever I need to impress without stressing out in the kitchen.
Ingredients
- Zucchini: Use medium-sized zucchinis because they have fewer seeds and stay firmer when baked, slice them evenly so they cook at the same rate.
- Panko breadcrumbs: The secret to that extra-crispy texture, regular breadcrumbs work but panko gives you those airy, crunchy bits that make all the difference.
- Parmesan cheese: Adds a salty, nutty flavor to the coating and helps it brown beautifully in the oven.
- Eggs: They act as the glue that holds the coating onto the zucchini, make sure to beat them well so they coat evenly.
- Garlic powder and smoked paprika: These give the coating a savory depth without overpowering the zucchini, smoked paprika especially adds a hint of warmth.
- Mayonnaise: The base of the dip, it gets tangy and creamy when mixed with the other ingredients.
- Sriracha: Brings the heat and a touch of sweetness, you can adjust the amount based on how spicy you like things.
- Lemon juice: Brightens up the mayo and cuts through the richness, just a little bit makes a big difference.
Instructions
- Prep the oven and baking sheet:
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper, then spray it lightly with olive oil so the zucchini doesn't stick. This high heat is what gives you that crispy edge.
- Set up your breading station:
- Grab three shallow bowls and fill the first with flour, the second with beaten eggs, and the third with a mixture of panko, Parmesan, garlic powder, smoked paprika, salt, and pepper. Having everything ready makes the coating process smooth and fast.
- Coat the zucchini rounds:
- Dip each zucchini slice first in flour, then in the egg, and finally press it into the panko mixture, making sure both sides are well coated. The flour helps the egg stick, and the egg helps the breadcrumbs cling.
- Arrange and spray:
- Lay the coated rounds in a single layer on your prepared baking sheet, making sure they don't overlap. Give the tops a light spray of olive oil to help them crisp up in the oven.
- Bake and flip:
- Bake for 20 to 25 minutes, flipping the rounds halfway through so both sides get golden and crispy. You'll know they're done when they're deep golden brown and crunchy to the touch.
- Make the spicy mayo:
- While the zucchini bakes, whisk together mayonnaise, Sriracha, lemon juice, and garlic powder in a small bowl. Pop it in the fridge until you're ready to serve.
- Serve hot:
- Pull the zucchini rounds out of the oven and serve them right away with the spicy mayo on the side for dipping. They're best when they're still warm and crispy.
Save There was this one evening when I made a double batch of these because we were having friends over for drinks, and they disappeared so fast I barely got one for myself. Everyone kept saying they couldn't believe something this good came out of the oven instead of a deep fryer. It reminded me that simple ingredients, when treated right, can feel like a real treat.
How to Store and Reheat Leftovers
Store any leftover zucchini rounds in an airtight container in the fridge for up to two days, though they're honestly best the day you make them. To reheat, spread them on a baking sheet and pop them in a 400-degree oven for about 8 minutes until they crisp back up, microwaving will make them soggy. The spicy mayo keeps in the fridge for up to a week in a sealed container.
Swaps and Substitutions
If you don't have panko, regular breadcrumbs work fine, just know the texture won't be quite as airy and crispy. You can swap the Parmesan for pecorino or even skip the cheese entirely if you're dairy-free, though you'll lose a bit of that savory richness. For the mayo, Greek yogurt makes a lighter dip, and you can use any hot sauce you like instead of Sriracha, I've tried it with buffalo sauce and it was great.
Serving Ideas and Pairings
These zucchini rounds are perfect alongside burgers, grilled chicken, or a big salad when you want something crunchy and satisfying. They also work as a party appetizer, especially if you serve the spicy mayo in a little bowl with toothpicks nearby. I've even packed them in a lunch container with the dip on the side for a snack that feels way more exciting than chips.
- Serve with ranch or a garlic aioli if spicy mayo isn't your thing.
- Pair with a cold beer or sparkling water with lemon for a casual summer vibe.
- Add a sprinkle of fresh parsley or chives on top right before serving for a pop of color.
Save Every time I make these, I'm reminded that you don't need fancy ingredients or a lot of time to make something people get excited about. Just good zucchini, a crispy coating, and a little bit of heat.
Recipe FAQs
- → How do I achieve the crispiest texture on zucchini rounds?
Coat zucchini slices with flour, egg wash, and a mixture of panko breadcrumbs and Parmesan. Baking at a high temperature (425°F) and flipping halfway ensures even crispiness.
- → Can I make the spicy mayo milder?
Yes, reduce the amount of hot sauce or substitute with a milder alternative like sweet paprika or omit entirely for a creamy dip without heat.
- → What are good alternatives to panko breadcrumbs?
Breadcrumbs from regular bread, crushed cornflakes, or crushed nuts can be used to add texture and flavor to the coating.
- → Is there a gluten-free option for the coating?
Use gluten-free flour and gluten-free breadcrumbs instead of all-purpose flour and regular panko to accommodate gluten sensitivities.
- → How should leftovers be stored and reheated?
Store leftover zucchini rounds in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to preserve crispness.