Pin It I started making these on a random Tuesday when I had too many zucchinis from a neighbor's garden and zero patience for anything complicated. The oven was already on for something else, so I threw together a quick breading station and just went for it. They came out so crispy and golden that I ate half the batch standing at the counter, dipping them into whatever spicy mayo I had left in the fridge. Now they're my go-to whenever I need something that feels indulgent but won't wreck my evening.
The first time I served these at a summer cookout, I watched people grab two or three rounds at a time, totally ignoring the burger platter. Someone asked if I'd fried them, and when I said they were baked, half the group didn't believe me. That's when I knew this recipe was a keeper, because it delivers all the crunch and flavor people crave without the hassle or the grease.
Ingredients
- Zucchini: Choose firm, medium-sized ones so the rounds are sturdy enough to hold the coating without getting soggy.
- Panko breadcrumbs: These create that light, airy crunch that regular breadcrumbs just can't match.
- Parmesan cheese: Adds a salty, nutty backbone to the breading and helps it crisp up beautifully in the oven.
- Garlic powder and smoked paprika: They bring a subtle warmth and depth that keeps every bite interesting.
- Mayonnaise: The creamy base for the dip, and it carries the heat from the Sriracha perfectly.
- Sriracha: Adjust the amount based on your heat tolerance, or swap in your favorite hot sauce if you prefer a different kick.
- Lemon juice: A squeeze of brightness that cuts through the richness and wakes up the whole dip.
Instructions
- Prep the oven and baking sheet:
- Preheat to 425°F and line your baking sheet with parchment paper, then give it a light spray of olive oil. This keeps the zucchini from sticking and helps the bottoms get crispy.
- Set up your breading station:
- Arrange three shallow bowls in a row with flour in the first, beaten eggs in the second, and the panko mixture in the third. This assembly line makes coating each round fast and tidy.
- Coat the zucchini rounds:
- Dip each slice in flour, then eggs, then press it gently into the panko blend so the crumbs stick all over. Lay them in a single layer on the baking sheet and spray the tops lightly with olive oil.
- Bake until golden:
- Slide the sheet into the oven and bake for 20 to 25 minutes, flipping the rounds halfway through so both sides turn golden and crisp. You'll know they're ready when the edges look toasted and crunchy.
- Make the spicy mayo:
- While the zucchini bakes, whisk together mayonnaise, Sriracha, lemon juice, and garlic powder in a small bowl. Pop it in the fridge so it's cold and ready when the rounds come out.
- Serve hot:
- Pile the crispy zucchini on a platter and set the spicy mayo alongside for dipping. They taste best right out of the oven when the coating is still crackling.
Pin It I remember the evening my sister came over and we polished off an entire batch while catching up on the couch. We kept reaching for just one more, and before we knew it, the plate was empty and we were laughing about how we'd accidentally made dinner out of an appetizer. It's that kind of recipe, the one that disappears fast and leaves everyone in a good mood.
Making Them Even Crispier
If you want extra crunch, use seasoned panko or toast the breadcrumbs in a dry skillet for a minute before mixing them with the Parmesan. You can also crank the oven to broil for the last two minutes, but watch them closely so they don't burn. A wire rack set on the baking sheet helps air circulate underneath, which can take the crispiness up another notch.
Customizing the Dip
The spicy mayo is endlessly flexible, so feel free to stir in a pinch of smoked paprika, a dash of lime juice, or even a spoonful of honey if you like a sweet-heat combo. Greek yogurt makes a lighter version that's still creamy and tangy, and you can dial the Sriracha up or down depending on who's eating. I've also swapped in chipotle hot sauce for a smokier vibe, and it was just as good.
Serving and Storage Ideas
These zucchini rounds are perfect as a snack, a side dish, or a party appetizer that people can grab with their fingers. If you have leftovers, store them in an airtight container in the fridge for up to two days, then reheat them in the oven or an air fryer to bring back the crispiness. They don't microwave well because the coating gets soggy, so a quick blast of dry heat is the way to go.
- Serve them with ranch, tzatziki, or any dip you love.
- Add a sprinkle of fresh herbs like parsley or chives right before serving for a pop of color.
- Double the batch if you're feeding a crowd, because they vanish faster than you'd expect.
Pin It These crispy zucchini rounds have earned a permanent spot in my rotation, and I think they'll do the same in yours. Enjoy every crunchy, spicy bite.
Recipe FAQs
- → How do you achieve a crispy texture on zucchini rounds?
Coating zucchini slices with a seasoned breadcrumb and Parmesan mixture, then baking at a high temperature creates a crispy, golden crust.
- → What spices enhance the flavor of the coating?
Garlic powder, smoked paprika, salt, and black pepper add depth and a subtle smoky note to the breadcrumb coating.
- → Can the spicy mayo be adjusted for heat levels?
Yes, you can customize the mayo dipping sauce by varying the amount of Sriracha or substituting with your favorite hot sauce.
- → Is it necessary to flip the zucchini rounds during baking?
Flipping halfway ensures even browning and crispiness on both sides of the zucchini rounds.
- → What alternatives are there for a lighter dip option?
Greek yogurt can be used in place of mayonnaise to create a lighter, tangier dip with similar creaminess.