Crispy Baked Zucchini Rounds (Print Version)

Tender zucchini rounds baked to golden crisp with a creamy, spicy mayo for dipping.

# What You 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 preferred hot sauce
13 - 1 teaspoon lemon juice
14 - 1/2 teaspoon garlic powder

# How To Make:

01 - Set the oven to 425°F and line a baking sheet with parchment paper. Lightly spray the surface with olive oil.
02 - Arrange three shallow bowls: fill one 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 egg wash, followed by the breadcrumb mixture, pressing gently to adhere.
04 - Place the coated slices in a single layer on the prepared baking sheet. Lightly mist the tops with olive oil spray.
05 - Bake for 20 to 25 minutes, turning halfway through, until the rounds are golden brown and crisp.
06 - Mix mayonnaise, Sriracha, lemon juice, and garlic powder in a small bowl. Chill until serving time.
07 - Present the hot zucchini rounds alongside the spicy mayo for dipping.

# Expert Advice:

01 -
  • Baking instead of frying means you get all the crunch with way less oil and cleanup.
  • The panko and Parmesan create a golden crust that stays crispy even after sitting for a few minutes.
  • The spicy mayo is ridiculously easy to make and tastes better than anything you'd buy in a bottle.
  • It's flexible enough to serve as a snack, appetizer, or even a side dish for dinner.
02 -
  • Don't skip the olive oil spray on top of the zucchini, it's what makes the coating turn golden and crispy instead of staying pale and soft.
  • Flip the rounds halfway through baking or one side will stay soggy while the other gets crispy.
  • Let the zucchini sit on a paper towel for a minute after slicing if they seem really wet, excess moisture can make the coating slide off.
03 -
  • Use a wire rack on top of your baking sheet if you have one, it lets air circulate around the zucchini and makes them even crispier.
  • If you want extra flavor, add a pinch of cayenne or red pepper flakes to the panko mixture for a little kick in the coating itself.
  • Make the spicy mayo a few hours ahead so the flavors have time to meld together, it gets even better after sitting in the fridge.
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