I’ve been transforming zucchini into zoodles and veggie-stuffed vessels for years, but it never occurred to me to make oven-fried zucchini circles with panko crumbs until a few days ago. I’ve been missing out, I tell ya.
Funds are tight this month due to back-to-school shopping for 3 kids, even though I’m still couponing and using rebate apps. I’m currently participating in Operation Eat All the Random Food in the Pantry Instead of Spending Money on New Food, which is what inspired this recipe for oven-fried zucchini circles with panko crumbs.
A few things I learned today:
- It’s hard to photograph oven-fried zucchini
- It’s extra hard when it’s cloudy outside and you need natural lighting
- It’s super duper hard not to eat all of the zucchini circles before you photograph them.
- It’s National Zucchini Day (well, it won’t be by the time you read this)
Speaking of eating zucchini circles…my kids love them. Is it wrong that I let my toddler think my oven-fried zucchini recipe is actually “special circle French fries”? Please don’t tell on me.
In my son’s defense, oven-fried zucchini does taste kind of like French fries, especially if you use gluten-free panko crumbs. Sometimes I cover my zucchini with corn flake crumbs, and the result just isn’t as good. It’s still good – just not as good.
The best thing about this recipe (besides the fact that it’s flippin’ delicious) is that it’s easy. I’ve made some high-maintenance fried food recipes in the past, and this isn’t one of them. You can have your oven-fried zucchini circles on the table in 30 minutes or less, and that includes the time they spend developing their crunchy, golden exteriors.
Start by cracking 2 eggs in a bowl. Add 2 tablespoons of milk or non-dairy milk. I use full-fat coconut milk for this recipe because I like the flavor it adds.
Sprinkle salt and pepper in your egg mixture, then beat eggs for a minute or two.
Cover a large plate with gluten-free panko crumbs, nutritional yeast (optional), garlic powder, onion powder, salt, and pepper.
Lightly salt and pepper your zucchini circles before dumping them one at a time into the egg batter.
Coat zucchini in the panko crumb mixture, making sure to cover each side with crumbs.
Add zucchini to a foil-lined cooking tray (skip the foil if you want) drizzled with olive oil.
Spray the top of each zucchini circle with cooking spray, or brush on some olive oil. I think olive oil really enhances the flavor of this oven-fried vegetable recipe.
See all those gluten-free panko crumbs? I get a little carb crazy at times.
Bake your zucchini circles for 15 to 20 minutes at 400 degrees Fahrenheit.
They’ll be crunchy and golden when you remove them.
Don’t worry if they don’t look perfect. Mine never do, mainly because I have tiny helpers who like to dip and coat the zucchini. I’m thankful for their help, though.
I tried to get all fancy and photograph my oven-fried zucchini circles with an actual zucchini.
Notice how some parts are lighter than others? That’s because I didn’t add as much olive oil to those sections. No big deal – they’re still crunchy.
Mmmmmm. Panko crumbs.
I may or may not have eaten the stray panko crumbs off of my baking pan.
Ready to make your own oven-fried zucchini circles?
Here’s my printable, Pinnable recipe for oven-fried zucchini circles: