Crispy Baked Zucchini Rounds (Print Version)

Golden, crispy zucchini rounds oven-baked and paired with creamy, spicy mayo for a flavorful bite.

# What You'll Need:

→ 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 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, adjust to taste
13 - 1 teaspoon lemon juice
14 - 1/2 teaspoon garlic powder

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly coat with olive oil spray.
02 - Arrange three shallow bowls: flour in the first, beaten eggs in the second, and a mixture of panko, Parmesan, garlic powder, smoked paprika, salt, and pepper in the third.
03 - Dip each zucchini round in flour, then in the beaten eggs, and finally press into the panko mixture until fully coated.
04 - Place 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, flipping halfway through, until golden brown and crispy.
06 - Combine mayonnaise, Sriracha, lemon juice, and garlic powder in a small bowl, mixing thoroughly. Refrigerate until serving.
07 - Serve the crispy zucchini rounds warm alongside the spicy mayonnaise for dipping.

# Expert Tips:

01 -
  • You get all the satisfaction of fried food without the oil splatter or guilt.
  • It turns a humble vegetable into something people actually get excited about.
  • The spicy mayo makes everything taste like it came from a food truck.
02 -
  • If your zucchini releases too much water, the coating will slide right off, so definitely pat them dry before you start.
  • Skipping the olive oil spray means they'll bake instead of crisp, and that's a huge difference in texture.
03 -
  • Don't crowd the baking sheet or the rounds will steam and turn out limp instead of crispy.
  • Let the coated zucchini sit for a minute before baking so the breading sets and sticks better.
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