Crispy Baked Zucchini Rounds (Printable)

Tender zucchini rounds baked to a golden crisp, served with a creamy, spicy mayo dip.

# 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 other hot sauce
13 - 1 teaspoon lemon juice
14 - 1/2 teaspoon garlic powder

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.
02 - Place flour in the first bowl, beat eggs in the second, and combine panko, Parmesan, garlic powder, smoked paprika, salt, and black pepper in the third.
03 - Dip each zucchini round into flour, then eggs, and finally press into the panko mixture to evenly coat.
04 - Place coated zucchini rounds 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 golden and crispy.
06 - Mix mayonnaise, Sriracha, lemon juice, and garlic powder in a small bowl. Refrigerate until serving.
07 - Serve the zucchini rounds hot alongside the spicy mayo dip.

# Expert Tips:

01 -
  • They bake up crunchy on the outside and soft inside without a single drop of frying oil.
  • The spicy mayo takes about thirty seconds to whisk together and makes everything taste like a guilty pleasure.
  • You can prep the rounds in advance and bake them right before guests show up so they come out piping hot.
02 -
  • If you skip the olive oil spray on top, the rounds will bake up pale and soft instead of crispy and golden.
  • Flipping them halfway is non-negotiable, otherwise the bottoms get soggy and the tops hog all the crunch.
  • Dont crowd the pan or theyll steam each other and turn limp no matter how hot your oven runs.
03 -
  • Use seasoned panko if you have it, or toast plain panko in a dry skillet for a minute before mixing it with the Parmesan for extra crunch.
  • Press the coated rounds gently onto the pan before spraying, it helps the crumbs stick and keeps them from sliding around when you flip.
  • If you want to skip the eggs, try using buttermilk or even a thick yogurt, both work surprisingly well as a binder.
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