Crispy Baked Zucchini Rounds (Printable)

Tender zucchini rounds baked crisp and served with a creamy, spicy mayo dip for a flavorful snack.

# 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, 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 ground black pepper
10 - Olive oil cooking spray

→ Spicy Mayo

11 - 1/2 cup mayonnaise
12 - 1 to 2 tablespoons Sriracha sauce, adjust to taste
13 - 1 teaspoon fresh lemon juice
14 - 1/2 teaspoon garlic powder

# How to Make It:

01 - Set the oven to 425°F and line a baking sheet with parchment paper. Lightly spray with olive oil to prevent sticking.
02 - Place the flour in the first bowl, beat the eggs in the second bowl, and combine panko, Parmesan, garlic powder, smoked paprika, salt, and black pepper in the third bowl.
03 - Dip each zucchini slice into the flour, then into the beaten eggs, and finally coat evenly with the breadcrumb mixture, pressing gently to adhere.
04 - Arrange the coated zucchini slices 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 the zucchini rounds are crispy and golden brown.
06 - In a small bowl, blend mayonnaise, Sriracha, lemon juice, and garlic powder until smooth. Refrigerate until serving.
07 - Serve the baked zucchini rounds hot alongside the spicy mayo for dipping.

# Expert Hints:

01 -
  • Crispy and satisfying without a single drop of oil in a pan, just a light spray and the magic of a hot oven.
  • The spicy mayo is dangerously good, tangy and creamy with just enough heat to keep you coming back for more.
  • It uses up summer zucchini in a way that actually feels special, not like you're just trying to get rid of them.
02 -
  • Pat the zucchini slices dry with a paper towel before breading, or the coating will slide right off and you'll end up with soggy rounds.
  • Don't overcrowd the baking sheet, give each round space to breathe so the hot air can circulate and crisp them evenly.
  • Flip them gently with a thin spatula halfway through, or the coating can stick and tear.
03 -
  • Use a wire rack set on your baking sheet if you have one, it lets air circulate underneath and makes the bottoms even crispier.
  • Make extra spicy mayo and keep it in the fridge, it's amazing on sandwiches, burgers, and roasted veggies all week long.
  • If you're making these for a crowd, prep the coated rounds ahead of time and refrigerate them on the baking sheet until you're ready to bake.
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