Crispy Baked Zucchini Rounds (Printable)

Golden baked zucchini slices with a crunchy coating, complemented by a spicy, creamy mayo dip.

# 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 tsp garlic powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - Olive oil spray

→ Spicy Mayo

11 - 1/2 cup mayonnaise
12 - 1 to 2 tbsp Sriracha or preferred hot sauce, adjusted to taste
13 - 1 tsp lemon juice
14 - 1/2 tsp garlic powder

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.
02 - Place flour in one bowl, beaten eggs in a second, and combine panko, Parmesan, garlic powder, smoked paprika, salt, and pepper in a third bowl.
03 - Dip each zucchini round first into flour, then eggs, and finally press into the breadcrumb mixture ensuring even coating.
04 - Place 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 the slices halfway through until they are golden brown and crispy.
06 - While zucchini bakes, mix mayonnaise, Sriracha, lemon juice, and garlic powder thoroughly in a small bowl and refrigerate.
07 - Serve crispy zucchini rounds hot alongside the spicy mayo dip.

# Expert Advice:

01 -
  • They bake up incredibly crispy without any deep frying, so you skip the oil mess and the guilt.
  • The spicy mayo is dangerously good and takes about thirty seconds to whisk together.
  • You can prep the whole thing in under twenty minutes, then let the oven do the work while you clean up or pour a drink.
02 -
  • Don't skip the olive oil spray on top, because it's the secret to getting that deep golden color without flipping them constantly.
  • If you crowd the baking sheet, the rounds will steam instead of crisp, so give them a little breathing room.
  • Let the zucchini rounds sit on a paper towel for a minute after slicing if they seem wet, because extra moisture can make the breading slide off.
03 -
  • Press the panko mixture firmly onto each round so it sticks and doesn't fall off during baking.
  • Flip the zucchini gently with a thin spatula to keep the coating intact.
  • Make the spicy mayo ahead of time and let it chill for at least ten minutes so the flavors can marry together.
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