Kirbie's Cravings

Bang Bang Zucchini

Crunchy baked pieces of zucchini are drizzled with bang bang sauce for a delicious and easy meal. The crispy zucchini is baked in the oven and the no-cook sauce takes just minutes to make.

photo of Bang Bang Zucchini

Yes, I’m still obsessed with bang bang sauce. As far as I can tell, this sauce goes with just about everything and my newest way to use it is with crispy baked zucchini. Think bite-sized baked zucchini fries drizzled with this savory, sweet and spicy sauce.

Zucchini pieces are coated in panko crumbs and baked until crispy. I love the contrast of the crunchy outer coating and soft-cooked zucchini. I also love that the zucchini skin maintains its beautiful green color while cooking.

close-up photo of Bang Bang Zucchini

Make this Recipe in Four Easy Steps

  • Coat bite-sized pieces of zucchini in egg followed by panko bread crumbs. Place them on a baking sheet in an even layer.
  • Bake the zucchini for 15 minutes or until the panko is golden brown.
  • Combine sweet chili sauce, hot sauce, low-fat mayonnaise and honey in a small bowl.
  • Drizzle the sauce over the crispy zucchini and serve.

It really is that easy and the combination of the baked zucchini with the creamy sauce is so good. I can eat this as a main meal, side dish or as an appetizer or a snack.

overhead photo of Bang Bang Zucchini

If you like this recipe you might like to try these, too:

close-up photo of a piece of bang bang zucchini

Bang Bang Zucchini

Servings: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Dishes
Cuisine: Asian
Crunchy baked zucchini pieces are drizzled with bang bang sauce.


  • 2 small zucchini cut into bite-sized pieces (approximately 1-inch rectangles)
  • 1 cup panko bread crumbs Kikkoman brand preferred for even baking
  • 2 large eggs whisked

bang bang sauce

  • 2 tbsp sweet chili sauce I bought mine from Asian grocery stores
  • 1-2 tsp hot sauce I used sriracha
  • 1/4 cup light/low fat mayonnaise
  • 1 tbsp honey


  • Preheat oven to 400°F. Dip zucchini pieces in egg and then roll in panko a few times until fully coated and place on a baking sheet lined with parchment paper.
  • Bake for about 15 minutes or until coating is a dark golden brown and crunchy.
  • While zucchini is cooking, make the bang bang sauce. Add all ingredients into a small bowl and whisk until uniform and no mayonnaise lumps remain. Drizzle over finished zucchini.


  • Nutrition estimate includes light mayonnaise.


Serving: 0.5of recipes, Calories: 345kcal, Carbohydrates: 40.4g, Protein: 16g, Fat: 11.9g, Saturated Fat: 2.7g, Sodium: 571.4mg, Fiber: 1.3g, Sugar: 18.5g, NET CARBS: 39g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!




Bang Bang Baked Zucchini

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8 comments on “Bang Bang Zucchini”

  1. I am looking for gluten free panko, any suggestions?
    Also, I have one of the Gotham Steel baking baskets.   I believe this would bake these beautifully in my convection oven.
    I bet this recipe would work for most vegetables also, i.e. cauliflower/broccoli/yellow squash/green beans.  

    • I know there are several gluten free panko crumb options out there but I haven’t tested them out so I don’t have any recommendations, sorry!

  2. Great!  I am  looking for a  vegetarian  appetizers, this will help me. 

  3. Small correction on step 3, it states cauliflower not zuchinni. Cheers!

  4. I can’t wait to try these! A great meatless alternative! 

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