Crispy Baked Zucchini Rounds (Printable)

Golden-baked zucchini rounds coated with crispy breadcrumbs and paired with a spicy, creamy mayo dip.

# 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
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 other hot sauce, adjust to taste
13 - 1 tsp lemon juice
14 - 1/2 tsp garlic powder

# How-To:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.
02 - Arrange three shallow bowls: place flour in the first, beat eggs in the second, and combine panko, Parmesan, garlic powder, smoked paprika, salt, and black pepper in the third.
03 - Dip each zucchini round into flour, then into beaten eggs, and finally into the panko mixture, pressing gently to ensure even coating.
04 - Place the coated zucchini rounds 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 golden brown and crispy.
06 - In a small bowl, combine mayonnaise, Sriracha, lemon juice, and garlic powder. Mix thoroughly and refrigerate until serving.
07 - Serve the crispy zucchini rounds immediately with the chilled spicy mayo on the side for dipping.

# Expert Hints:

01 -
  • The panko coating gets so crispy in the oven you wont miss frying, and your kitchen stays grease-free.
  • Zucchini becomes something people actually fight over instead of politely avoiding.
  • The spicy mayo takes thirty seconds to whisk together and makes you look like you planned ahead.
  • You can prep the rounds in the morning and bake them right before guests arrive.
02 -
  • Pat the zucchini slices dry with a paper towel before coating them, or the breading will slide right off in the oven.
  • Dont skip flipping them halfway through or the bottoms stay pale and soft instead of evenly crispy.
  • If your panko mixture runs out before your zucchini does, quickly mix up more, the ratio matters less than having enough to coat each piece.
03 -
  • Use a wire rack on top of your baking sheet if you have one, it lets air circulate underneath and makes the bottoms even crispier.
  • Add a pinch of cayenne to the panko mixture if you want the rounds themselves to have a little heat, not just the dip.
  • Slice your zucchini as evenly as possible so they all finish baking at the same time, a mandoline helps but a steady hand works too.
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