Crispy Baked Zucchini Rounds (Printable View)

Golden baked zucchini rounds with a creamy, spicy mayo dip offer a flavorful, crunchy snack.

# Needed Ingredients:

→ 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 preferred hot sauce, adjust to taste
13 - 1 tsp lemon juice
14 - 1/2 tsp garlic powder

# Directions:

01 - Heat the oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.
02 - Arrange 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 in flour, then eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
04 - Place coated zucchini rounds in a single layer on the prepared baking sheet and spray tops lightly with olive oil.
05 - Bake for 20 to 25 minutes, flipping halfway, until golden and crispy.
06 - Combine mayonnaise, Sriracha, lemon juice, and garlic powder in a small bowl. Mix well and chill until serving.
07 - Serve the zucchini rounds hot alongside the spicy mayo for dipping.

# Expert Hints:

01 -
  • They bake instead of fry, so you get all the crunch without standing over hot oil.
  • The spicy mayo is dangerously good and takes about thirty seconds to whisk together.
  • You can prep everything ahead and bake them right before people arrive.
02 -
  • Do not skip the olive oil spray on top, without it the coating stays pale and soft instead of turning crispy.
  • Flip them at the halfway mark or the bottoms will burn while the tops stay undercooked.
  • Use parchment paper, not just a greased pan, or you will spend forever scraping off stuck breadcrumbs.
03 -
  • Pat the zucchini slices dry with a paper towel before coating them, extra moisture makes the breading slide off.
  • If you want them extra crunchy, use seasoned panko or toast regular panko in a dry skillet for a few minutes before mixing it with the Parmesan.
  • Make a double batch and freeze the coated, unbaked rounds on a tray, then transfer to a freezer bag and bake them straight from frozen when you need a quick snack.
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