Save I started making these zucchini rounds on a Tuesday night when I had too many zucchinis from a neighbor's garden and zero motivation to make another loaf of zucchini bread. I tossed them in panko, baked them until they turned golden, and mixed up a quick spicy mayo while they crisped. My partner walked in, ate four rounds standing at the counter, and asked if we could skip dinner and just eat these instead.
I brought a tray of these to a potluck once and watched people who claimed they did not like zucchini come back for seconds. One friend asked if I had fried them because they were so crispy, and I got to feel smug about using the oven. They disappeared faster than the wings, which still makes me laugh.
Ingredients
- Zucchini: Use medium ones so the rounds are not too big or too small, and slice them evenly so they bake at the same rate.
- Panko breadcrumbs: These make the coating crunchier than regular breadcrumbs, and I will never go back.
- Parmesan cheese: Adds a salty, nutty flavor that makes the crust taste like something special.
- Garlic powder and smoked paprika: These two seasonings give the coating depth without overpowering the zucchini.
- Eggs: They act as the glue that holds the breadcrumb coating on each round.
- Mayonnaise: The base of the dip, and it gets tangy and creamy when you mix in the other ingredients.
- Sriracha: Adjust the amount based on your heat tolerance, or use another hot sauce you love.
Instructions
- Preheat and prep your pan:
- Turn the oven to 425 degrees and line a baking sheet with parchment paper. A light spray of olive oil keeps the rounds from sticking and helps them crisp up.
- Set up your breading station:
- Put flour in one bowl, beat the eggs in another, and mix panko, Parmesan, garlic powder, paprika, salt, and pepper in the third. This assembly line makes coating the zucchini fast and tidy.
- Coat each round:
- Dip a zucchini slice in flour, then egg, then press it into the panko mixture until it is fully covered. Lay it on the baking sheet and repeat with the rest.
- Bake until golden:
- Spray the tops lightly with olive oil and bake for 20 to 25 minutes, flipping halfway through. They should be golden brown and crispy on both sides.
- Make the spicy mayo:
- While the zucchini bakes, whisk together mayonnaise, Sriracha, lemon juice, and garlic powder in a small bowl. Taste it and add more hot sauce if you want extra heat.
- Serve hot:
- Pull the rounds out of the oven and serve them immediately with the spicy mayo on the side. They are best when they are still warm and crunchy.
Save These zucchini rounds have become my go to when I need to use up summer produce or impress someone without spending hours in the kitchen. I have made them for game nights, as a side dish for grilled chicken, and once as a midnight snack when I could not sleep. Every time, they hit the spot.
Storage and Reheating
Store leftover rounds in an airtight container in the fridge for up to three days. To reheat them, spread them on a baking sheet and bake at 400 degrees for about 10 minutes until they crisp up again. Do not microwave them or they will turn soggy.
Variations You Can Try
Swap the Parmesan for pecorino or add a pinch of cayenne to the breadcrumb mixture if you want more heat. You can also use Greek yogurt instead of mayo in the dip for a lighter option, or mix in some chopped fresh dill for a cooler, herbier flavor.
Serving Suggestions
These rounds work as an appetizer before pasta night, a side dish next to burgers, or a snack while you watch a movie. I have also served them on a platter with other finger foods like mozzarella sticks and chicken tenders, and they always disappear first.
- Try pairing them with ranch dressing or marinara sauce if you are not in the mood for spicy mayo.
- They are great for kids if you dial back the heat in the dip.
- Make a double batch if you are feeding a crowd because people always want more.
Save Once you make these, you will find yourself looking for excuses to buy more zucchini. They are simple, satisfying, and just the right amount of indulgent.
Recipe FAQs
- → How do you achieve a crispy texture on zucchini rounds?
Coating zucchini slices in a flour, egg, and panko breadcrumb mixture before baking helps create a golden, crispy crust.
- → What ingredients add flavor to the breading?
Grated Parmesan cheese, garlic powder, smoked paprika, salt, and pepper are mixed into the breadcrumbs for savory depth.
- → How is the spicy mayo prepared?
Mayonnaise is combined with Sriracha, lemon juice, and garlic powder to create a creamy and tangy dipping sauce with a spicy kick.
- → Can I make this dish gluten-free?
Yes, substitute all-purpose flour and panko with gluten-free alternatives to accommodate dietary needs.
- → What is the best way to bake zucchini rounds evenly?
Arrange coated slices in a single layer on a lined baking sheet, spray with olive oil, and flip halfway through baking for uniform crispness.
- → Are there alternatives to Sriracha for the spicy mayo?
You can substitute Sriracha with other hot sauces or mix in Greek yogurt for a lighter, milder dip.