Save to Pinterest I was staring at three overgrown zucchinis from the garden when my sister texted asking for a quick appetizer idea. I had twenty minutes before guests arrived and no plan. That frantic moment turned into this recipe, which now gets requested more than anything else I make. The oven did all the work while I panicked over whether anyone would actually eat baked vegetable coins.
My nephew, who claims to hate all green vegetables, ate nine of these standing at the counter. He didn't realize they were zucchini until his mom told him, and by then it was too late to take it back. Now every family gathering involves him checking if I brought the crispy rounds, and I pretend I might forget just to watch him panic a little.
Ingredients
- Zucchini: Medium ones work best because the rounds are big enough to hold coating but not so huge they go soggy. Slice them thick enough to stay firm but thin enough to crisp up.
- Panko breadcrumbs: Regular breadcrumbs will not give you that shatteringly crisp texture. Panko has bigger flakes that toast up golden and crunchy.
- Parmesan cheese: Adds a salty, nutty backbone to the breading and helps it brown faster. Freshly grated melts better than the shelf stable kind.
- Garlic powder & smoked paprika: These make the breading taste like something you'd order at a restaurant instead of something you threw together on a Tuesday.
- Eggs: The glue that makes everything stick. Beat them until no streaks remain or the coating will be patchy.
- Mayonnaise: The base for the dip. Use full fat or it tastes like disappointment.
- Sriracha: Start with one tablespoon and taste before adding more. Some bottles are hotter than others and you can always add heat but you cannot take it away.
- Lemon juice: Cuts through the richness of the mayo and makes the dip taste bright instead of heavy.
Instructions
- Preheat and prep:
- Set your oven to 425°F and line a baking sheet with parchment paper. Spray it lightly with olive oil so the bottoms don't stick and they crisp evenly.
- Set up your breading station:
- Put flour in one shallow bowl, beaten eggs in the second, and the panko mixture in the third. Line them up in order so you can move through quickly without double dipping your fingers.
- Coat the zucchini:
- Dip each round in flour, shake off excess, dunk in egg, then press into the panko mixture on both sides. The pressing part matters or the coating falls off halfway through baking.
- Arrange and spray:
- Lay the coated rounds on your baking sheet in a single layer with a little space between each one. Spray the tops with olive oil because that is what makes them golden instead of pale and sad.
- Bake and flip:
- Bake for 20 to 25 minutes, flipping them halfway through. You will know they are done when both sides are deep gold and the edges look crispy.
- Make the spicy mayo:
- While the zucchini bakes, whisk together mayo, Sriracha, lemon juice, and garlic powder in a small bowl. Taste it and adjust the heat until it makes you happy.
- Serve immediately:
- Pull them out of the oven and serve hot with the spicy mayo on the side. They lose their crunch if they sit too long.
Save to Pinterest The first time I made these for a potluck, I watched a woman eat five while telling me she was trying to cut carbs. She looked genuinely confused when I told her they were vegetables. That is the magic of a good crispy coating and a dip with enough kick to distract you from the fact that you are eating something that grew in dirt.
Serving Suggestions
These work as an appetizer before pasta, a side dish next to grilled chicken, or a snack when you are standing in the kitchen pretending you are not still hungry after dinner. I have also served them on a big platter with ranch and marinara for people who cannot handle spice. They disappear either way.
Storage and Reheating
Leftovers keep in the fridge for two days, but they will not be crispy anymore unless you reheat them in the oven at 400°F for about eight minutes. The microwave turns them into soggy regret. If you want to prep ahead, bread them in the morning and keep them covered in the fridge, then bake right before serving.
Variations and Swaps
You can use this same method on yellow squash, eggplant rounds, or even thick tomato slices if you are feeling adventurous. For a lighter dip, swap Greek yogurt for half the mayo and add a pinch of smoked paprika. If you want them even crispier, toss the panko in a tablespoon of melted butter before breading.
- Try adding a pinch of cayenne to the breading if you want heat in every bite.
- Use everything bagel seasoning instead of garlic powder for a different flavor.
- Serve with marinara, ranch, or honey mustard if spicy mayo is not your thing.
Save to Pinterest This recipe taught me that vegetables don't have to be virtuous and boring to be worth making. Sometimes all they need is a little crunch and something spicy to dip them in.
Recipe FAQs
- → How do I achieve a crispy texture on zucchini rounds?
Coat zucchini slices in flour, beaten eggs, and seasoned panko breadcrumbs before baking to create a golden, crispy exterior.
- → Can I adjust the spiciness of the mayo dip?
Yes, modify the amount of sriracha or replace it with your preferred hot sauce to suit your heat preference.
- → What is the best way to prevent soggy zucchini rounds?
Ensure zucchini slices are patted dry before coating and bake on a parchment-lined sheet with olive oil spray for even crisping.
- → Are there alternatives for the spicy mayo dip?
You can substitute mayonnaise with Greek yogurt for a lighter, tangy dip and still add your favorite hot sauce for flavor.
- → How long should zucchini rounds be baked?
Bake at 425°F (220°C) for 20 to 25 minutes, flipping halfway, until golden and crisp.