Crispy Baked Zucchini Rounds (Printable)

Tender zucchini rounds baked crisp and served with a creamy, spicy mayo dip for a tasty snack.

# 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 tsp garlic powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - Olive oil spray

→ Spicy Mayo

11 - 1/2 cup mayonnaise
12 - 1–2 tbsp Sriracha or other hot sauce, to taste
13 - 1 tsp lemon juice
14 - 1/2 tsp garlic powder

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.
02 - Set up three shallow bowls: place flour in the first, beat eggs in the second, and mix panko, Parmesan, garlic powder, smoked paprika, salt, and pepper in the third.
03 - Dip each zucchini round first into the flour, then into the beaten eggs, and finally coat with the panko mixture, pressing gently to adhere.
04 - Arrange the coated zucchini rounds in a single layer on the prepared baking sheet and spray the tops lightly with olive oil.
05 - Bake for 20 to 25 minutes, flipping halfway through, until the rounds are golden brown and crispy.
06 - In a small bowl, combine mayonnaise, Sriracha, lemon juice, and garlic powder. Mix well and refrigerate until serving.
07 - Serve the crispy zucchini rounds hot, accompanied by the spicy mayo for dipping.

# Expert Advice:

01 -
  • They taste indulgent but you bake them instead of frying, so you can eat twice as many without the guilt.
  • The spicy mayo is dangerously good and you will want to put it on everything else in your fridge.
  • You can prep the rounds in advance and bake them right before guests arrive so they come out hot and crispy.
02 -
  • Do not skip flipping the rounds halfway through baking or the bottoms will stay soft and pale.
  • Press the panko coating onto each slice firmly so it does not fall off in the oven.
  • If the zucchini releases too much moisture, pat the slices dry with a paper towel before breading them.
03 -
  • Use a wire rack on top of the baking sheet if you have one, it helps air circulate and makes the bottoms even crispier.
  • Taste the spicy mayo before serving and adjust the Sriracha or lemon juice to match your preference.
  • If you want to prep ahead, bread the zucchini rounds and refrigerate them on the baking sheet for up to two hours before baking.
Return