Save to Pinterest I started making these zucchini rounds on a Tuesday night when I had way too many zucchinis from a neighbor's garden and zero inspiration. I tossed them with breadcrumbs, baked them until they turned golden, and suddenly my kitchen smelled like a restaurant. The spicy mayo was an afterthought, something I whisked together while they cooled, but it turned out to be the real star.
The first time I served these at a small gathering, I put them out as a placeholder snack while I finished the main course. By the time I came back from the kitchen, the entire tray was gone and someone was asking if I had more hidden somewhere. That's when I realized I'd stumbled onto something worth repeating.
Ingredients
- Zucchinis: Pick firm ones without soft spots, and slice them evenly so they bake at the same rate.
- All-purpose flour: This base layer helps the egg stick and creates that first barrier of crunch.
- Eggs: Beaten until smooth, they act like glue for the panko coating.
- Panko breadcrumbs: Their jagged texture gives you way more crunch than regular breadcrumbs ever could.
- Parmesan cheese: Freshly grated melts slightly and adds a salty, nutty depth to every bite.
- Garlic powder: A little goes into the breading and a little more into the mayo for layered flavor.
- Smoked paprika: It brings a subtle warmth and a hint of smokiness without overpowering anything.
- Olive oil spray: A light mist on top is all you need to help the panko turn golden and crispy.
- Mayonnaise: The creamy base for the dip, rich enough to balance the heat.
- Sriracha: Start with one tablespoon and taste as you go, everyone's heat tolerance is different.
- Lemon juice: Just a teaspoon brightens the mayo and cuts through the richness.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment paper. Give it a light spray of olive oil so nothing sticks.
- Set Up Your Breading Station:
- Line up three shallow bowls with flour in the first, beaten eggs in the second, and the panko mixed with Parmesan and spices in the third. This assembly line makes coating each round fast and tidy.
- Coat the Zucchini:
- Dip each slice in flour, shake off the excess, dunk it in egg, then press it into the panko mixture until it's fully covered. The pressing part really matters for getting that coating to stay put.
- Arrange and Spray:
- Lay the coated rounds in a single layer on your prepared sheet, leaving a little space between them. Spray the tops lightly with olive oil to help them crisp up.
- Bake and Flip:
- Slide the sheet into the oven and bake for 20 to 25 minutes, flipping them halfway through. You'll know they're ready when both sides are golden brown and crunchy.
- Make the Spicy Mayo:
- While the zucchini bakes, whisk together mayonnaise, Sriracha, lemon juice, and garlic powder in a small bowl. Taste it and adjust the heat to your liking, then pop it in the fridge until serving time.
Save to Pinterest There's something satisfying about pulling a tray of these out of the oven and hearing that faint crackle as they cool. They look impressive, taste indulgent, and somehow still feel like a win for sneaking more vegetables into the day. I've served them to kids, picky eaters, and people who claim they don't like zucchini, and they all come back for seconds.
How to Store and Reheat
Store any leftovers in an airtight container in the fridge for up to two days. To bring back the crispiness, reheat them in a 400°F oven for about eight minutes instead of using the microwave, which will make them soggy. The spicy mayo keeps well in the fridge for up to a week, so you can make it ahead if you want.
Serving Suggestions
These work as an appetizer before dinner, a side dish next to grilled chicken or fish, or even a late-night snack when you want something crispy and satisfying. I've also served them on a platter with other finger foods at casual get-togethers, and they always vanish first. Pair them with ranch, marinara, or garlic aioli if you want to switch up the dip.
Variations and Swaps
You can swap the Parmesan for pecorino or asiago if you want a sharper flavor, or leave it out entirely for a dairy-free version. If you're avoiding gluten, use gluten-free flour and breadcrumbs and the texture stays just as good. For a milder dip, mix the mayo with a little honey and lime juice instead of Sriracha.
- Try adding a pinch of cayenne to the panko mixture for extra heat.
- Use Greek yogurt instead of mayo for a lighter, tangier dip.
- Sprinkle fresh herbs like parsley or chives over the rounds right before serving.
Save to Pinterest These crispy zucchini rounds have earned a permanent spot in my weekly rotation, and I hope they do the same for you. They're simple, satisfying, and proof that vegetables can be the most exciting thing on the table.
Recipe FAQs
- → How do I achieve extra crispiness on zucchini rounds?
Using panko breadcrumbs and lightly spraying with olive oil before baking helps create a crispier texture. Flipping halfway ensures even browning.
- → Can I adjust the spice level of the mayo dip?
Yes, you can increase or decrease the amount of Sriracha or substitute with your preferred hot sauce to control the heat.
- → What is the best way to slice zucchini for this dish?
Slicing zucchini into 1/4-inch rounds ensures even cooking and a tender yet crunchy bite.
- → Are there any good substitutions for Parmesan cheese?
For dairy-free options, try nutritional yeast or omit Parmesan altogether. Flavor will be slightly different but still tasty.
- → Can this be made gluten-free?
Yes, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives to make it safe for gluten-sensitive diets.