Easy Parmesan Zucchini Rings
Transform ordinary zucchini into crispy rings coated with savory Parmesan cheese and herbs, perfect for snacks or side dishes.
Ingredients
For the Zucchini Rings
- 3 medium zucchinis
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon Italian herb blend
- 2 tablespoons grated Parmesan cheese
For the Dip
- 1 teaspoon olive oil for dip
- 0.5 lemon juiced
- 1 tablespoon milk
- 1 clove garlic
- 0.5 teaspoon onion powder for dip
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 200°C (400°F). Wash zucchinis thoroughly.
- Cut the zucchinis into thick rounds, about 1-inch thick, and remove the centers with an apple corer.
Seasoning and Baking
- Sprinkle salt, garlic powder, onion powder, Italian herb blend, and grated Parmesan cheese. Toss to coat.
- Spread in a single layer on the baking sheet and sprinkle more Italian herb blend if desired.
- Bake for 20–25 minutes until golden brown and crispy.
Preparing the Dip
- While the rings bake, heat 1 teaspoon of olive oil in a skillet and sauté the reserved zucchini centers for 3-5 minutes.
- Blend the cooked zucchini centers with lemon juice, milk, garlic, onion powder, and seasoning in a mini food processor until smooth.
- Adjust seasoning to taste.
Serving
- Serve the warm zucchini rings with the creamy dip.
Notes
For a dairy-free version, use nutritional yeast instead of Parmesan and non-dairy milk in the dip. Ensure to cut zucchinis thick enough and give space on the baking sheet to achieve crispiness.