Crispy Baked Zucchini Rounds (Printer-friendly)

Tender zucchini slices baked crisp and served with creamy, spicy mayo for a flavorful appetizer or snack.

# Ingredient List:

→ 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 Steps:

01 - Set the oven temperature to 425°F. Line a baking sheet with parchment paper and lightly coat with olive oil spray.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, garlic powder, smoked paprika, salt, and black pepper.
03 - Dip each zucchini round in flour first, then in egg wash, followed by pressing into the breadcrumb mixture to evenly coat.
04 - Place the coated 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 the zucchini rounds halfway through, until golden brown and crisp.
06 - Combine mayonnaise, Sriracha, lemon juice, and garlic powder in a small bowl. Mix thoroughly and chill until serving.
07 - Present the hot crispy zucchini rounds alongside the spicy mayo for dipping.

# Expert Advice:

01 -
  • Crispy without deep frying, so you can eat six and not feel like you need a nap.
  • The spicy mayo takes thirty seconds to whisk together and makes everything taste intentional.
  • Zucchini stays tender inside while the panko shell shatters like good fried chicken.
  • You can prep the rounds in the morning and bake them right before people show up.
02 -
  • Do not skip the olive oil spray on top or the coating stays pale and chewy instead of crispy.
  • Flip them exactly halfway through baking or one side will burn while the other stays soft.
  • Pat the zucchini slices dry with a paper towel before breading or excess moisture will make the coating slide off.
03 -
  • Press the panko coating on firmly with your palms so it doesn't fall off during baking.
  • Use a wire rack on top of the baking sheet for even crispier bottoms, but spray it well first.
  • Make a double batch because people will eat more than you think and you will wish you had extras.
Return