Save I started making these zucchini rounds on a Tuesday night when I had way too many zucchinis from a neighbor's garden and zero interest in another stir-fry. I wanted something crunchy, satisfying, and fast. The oven did all the work while I mixed up a quick spicy mayo, and by the time they came out golden and crisp, I was already planning to make them again the next day.
The first time I brought these to a party, they disappeared before the main course even hit the table. Someone asked if I'd fried them, and when I said they were baked, three people immediately asked for the recipe. I've been making them ever since, sometimes just for myself on weeknights when I need something crispy and comforting.
Ingredients
- Zucchini: Medium-sized ones work best, sliced evenly so they bake at the same rate and get crispy all over.
- Panko breadcrumbs: These are the secret to that light, crunchy texture that regular breadcrumbs just cannot match.
- Parmesan cheese: It adds a salty, nutty flavor and helps the coating turn golden and crisp in the oven.
- Garlic powder and smoked paprika: They bring depth and a hint of warmth without overpowering the zucchini.
- Mayonnaise: The base for the dip, creamy and rich, and it balances the heat from the Sriracha perfectly.
- Sriracha: Adjust the amount to your heat tolerance, start with one tablespoon and add more if you like it fiery.
Instructions
- Prep the oven and baking sheet:
- Preheat to 425°F and line your baking sheet with parchment paper, then spray it lightly with olive oil. This keeps the zucchini from sticking and helps them crisp up on the bottom.
- Set up your dredging station:
- Put flour in one bowl, beaten eggs in another, and the panko mixture in the third. This assembly line makes coating each round quick and mess-free.
- Coat the zucchini:
- Dip each slice in flour, then egg, then press it into the panko mixture until well covered. The pressing part is important, it keeps the coating from falling off in the oven.
- Arrange and spray:
- Lay the coated rounds in a single layer on the sheet, not touching, and spray the tops with olive oil. That little bit of oil makes all the difference for crispness.
- Bake and flip:
- Bake for 20 to 25 minutes, flipping them halfway through so both sides get golden and crunchy. You will know they are done when they look toasted and firm.
- Make the spicy mayo:
- Whisk together mayo, Sriracha, lemon juice, and garlic powder in a small bowl. Taste it and add more hot sauce if you want more heat.
Save I remember eating these with my sister on the couch one night, dipping each round into the spicy mayo and laughing about how we probably should have made a double batch. They were gone in minutes, and we were left licking our fingers and wishing we had more zucchini in the fridge.
How to Store and Reheat
Leftover rounds keep in the fridge for up to three days in an airtight container. Reheat them in a 400°F oven for about ten minutes to bring back the crispness, microwaving makes them soggy. The spicy mayo stays good in the fridge for up to a week, just give it a stir before serving.
Variations to Try
Swap the Sriracha for chipotle hot sauce if you want a smokier kick, or mix in some lime juice instead of lemon for a brighter tang. You can also add a handful of chopped fresh herbs like parsley or chives to the panko mixture for extra flavor. If you want to make these dairy-free, skip the Parmesan or use a plant-based version, they will still turn out crispy and delicious.
Serving Suggestions
These rounds work as an appetizer before dinner, a snack during a game, or even a side dish next to grilled chicken or fish. I have also piled them on a platter with other finger foods for parties, and they always vanish first.
- Serve them with ranch dressing or garlic aioli if spicy mayo is not your thing.
- Pair them with a cold beer or a crisp white wine for easy entertaining.
- Stack them on a salad for a crunchy, satisfying topping.
Save These zucchini rounds have become one of those recipes I make without thinking, the kind that feels like a small win every time they come out of the oven. I hope they do the same for you.