Crispy Baked Zucchini Rounds (Printable)

Golden crispy zucchini rounds paired with a creamy, spicy mayo dip for a tasty snack or appetizer.

# 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, beaten
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 It:

01 - Heat the oven to 425°F. Line a baking sheet with parchment paper and lightly coat with olive oil spray.
02 - Set up three bowls: place flour in the first, beaten eggs in the second, and combine panko, Parmesan, garlic powder, smoked paprika, salt, and black pepper in the third.
03 - Dip each zucchini slice first into the flour, then into beaten eggs, and finally coat with the breadcrumb mixture, pressing lightly to adhere.
04 - Place the 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, turning halfway through, until golden and crispy.
06 - While baking, mix mayonnaise, Sriracha, lemon juice, and garlic powder in a small bowl. Refrigerate until serving.
07 - Present the crispy zucchini rounds hot alongside the spicy mayo dip.

# Expert Suggestions:

01 -
  • They come out of the oven genuinely crispy without any deep frying or guilt.
  • The spicy mayo has just enough kick to make you reach for another round.
  • You can prep everything in under twenty minutes and let the oven do the work.
  • They disappear fast at parties and no one believes theyre mostly vegetable.
02 -
  • If you skip the olive oil spray on top, the panko stays pale and never gets truly crispy.
  • Flipping them halfway through is non-negotiable, otherwise one side stays soft and disappointing.
  • Don't crowd the baking sheet or they'll steam instead of crisp.
03 -
  • Pat the zucchini slices dry with a paper towel before breading to help the coating stick better.
  • Use a wire rack on top of the baking sheet if you have one, it lets air circulate and makes them even crispier.
  • Make a double batch because they go faster than you think.
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