Pin It Last summer, I had way too many zucchinis from my neighbor's garden and needed to use them before they turned mushy. I wasn't in the mood for another stir-fry, so I sliced them thin, raided my pantry for breadcrumbs, and tossed them in the oven. The rounds came out so golden and crunchy that I ate half the tray standing at the counter. That's when I knew this wasn't just a leftover rescue—it was a keeper.
I made these for a casual get-together once, and they disappeared faster than the chips. My friend kept asking what the secret was, and I had to admit there wasn't one—just good seasoning and a hot oven. It felt good to serve something that looked fancy but required zero stress.
Ingredients
- Zucchinis: Pick medium-sized ones so the rounds aren't too big or too thin, and pat them dry with a towel or they'll steam instead of crisp.
- Panko breadcrumbs: These are the reason for the crunch, regular breadcrumbs just don't compare.
- Parmesan cheese: Adds a salty, nutty layer that makes the coating taste restaurant-quality.
- Garlic powder and smoked paprika: Together they give warmth and depth without overpowering the zucchini.
- Eggs: They act like glue so the coating actually stays put during baking.
- Mayonnaise: The base of the dip, creamy and rich enough to balance the heat.
- Sriracha: Brings the kick, but you can dial it up or down depending on your crowd.
- Lemon juice: Cuts through the richness and wakes up the whole dip.
Instructions
- Prep Your Station:
- Preheat the oven to 425°F and line a baking sheet with parchment, then spray it lightly with olive oil so nothing sticks. Set up your three bowls in a row—flour, beaten eggs, and the panko mix—so you can move quickly without making a mess.
- Coat the Zucchini:
- Dip each round into the flour first to dry the surface, then into the egg to make it tacky, and finally press it into the panko mixture until it's fully covered. Don't skip the pressing part or the coating will fall off in the oven.
- Arrange and Spray:
- Lay the coated rounds in a single layer on the baking sheet, making sure they don't overlap. Give the tops a light spray of olive oil—this is what helps them turn golden and crispy instead of pale and sad.
- Bake and Flip:
- Slide the tray into the oven and bake for 20 to 25 minutes, flipping them halfway through so both sides get evenly browned. You'll know they're ready when they're crisp and smell toasty.
- Make the Spicy Mayo:
- While the zucchini bakes, whisk together the mayo, Sriracha, lemon juice, and garlic powder in a small bowl. Taste it and adjust the heat level if needed, then pop it in the fridge until serving time.
Pin It There's something satisfying about pulling a tray of these out of the oven and hearing that first crunch when you bite in. It's one of those recipes that makes you feel like you actually know what you're doing in the kitchen, even on a weeknight.
Serving Suggestions
These are perfect warm, straight from the oven, with the spicy mayo on the side for dunking. I've also served them with ranch, marinara, or even a squeeze of lime when I'm feeling lazy. They work as a snack, a side dish, or something to put out when friends come over unexpectedly.
Storage and Reheating
Leftovers can be stored in an airtight container in the fridge for up to two days, but they lose some of their crispness. To bring them back to life, reheat them in a 400°F oven for about 8 minutes instead of using the microwave, which will make them soggy. The spicy mayo keeps well in the fridge for up to a week.
Make It Your Own
You can swap the Parmesan for nutritional yeast if you're avoiding dairy, or mix in some cayenne pepper with the panko if you want the rounds themselves to have a kick. I've also tried this with yellow squash and it worked just as well.
- Use gluten-free breadcrumbs and flour if you need to keep it celiac-friendly.
- Try adding a pinch of Italian seasoning or onion powder to the coating for extra flavor.
- If you don't have Sriracha, any hot sauce or even harissa works beautifully in the mayo.
Pin It This recipe taught me that you don't need a deep fryer to make something crave-worthy. Just a hot oven, a little patience, and a good dip can turn vegetables into the kind of snack you actually look forward to.
Recipe FAQs
- → How do you get zucchini rounds extra crispy?
Coating zucchini slices with a mixture of panko breadcrumbs and Parmesan cheese adds crunch. Baking at high heat and lightly spraying with olive oil ensures even crispiness.
- → Can I use a different hot sauce for the mayo dip?
Yes, you can replace Sriracha with any favorite hot sauce or add Greek yogurt for a milder, creamy dip variation.
- → What’s the best way to slice zucchini for even cooking?
Slice zucchini into uniform 1/4-inch rounds to ensure they bake evenly and achieve consistent crispiness throughout.
- → Is it possible to make these zucchini rounds gluten-free?
Yes, by substituting all-purpose flour and panko breadcrumbs with gluten-free alternatives, you can enjoy a gluten-free version with similar texture.
- → How long should the zucchini rounds bake?
Bake at 425°F (220°C) for 20 to 25 minutes, flipping halfway through, until golden brown and crispy.