Description
These crispy zucchini rings feature a golden, seasoned coating made from breadcrumbs, Parmesan, and cornstarch, baked to perfection until crunchy on the outside and tender within. Paired with a smooth, creamy zucchini dip made from the ring centers blended with yogurt, tahini, and fresh herbs, this appetizer is perfect for weeknight entertaining or meal prep snacking.
Ingredients
Scale
- 2 medium zucchinis, firm and fresh for the best texture
- 3 tablespoons olive oil, for coating the rings
- 2 tablespoons cornstarch, helps achieve extra crispiness
- 2 tablespoons breadcrumbs, adds a golden crust
- 2 tablespoons Parmesan cheese, grated for savory flavor
- Salt, garlic powder, paprika, oregano, onion powder, and black pepper, to taste
- Extra grated Parmesan, for serving
- 1 tablespoon olive oil, for the dip
- 1/2 lemon, juiced for brightness
- 2 tablespoons yogurt, or Greek yogurt for creaminess
- 1 garlic clove, minced
- 2 tablespoons fresh parsley, chopped for freshness
- 1 tablespoon tahini, adds depth and richness
- Paprika, black pepper, and chili flakes, to taste for the dip
Instructions
- Prepare the Zucchini Rings: Cut the medium zucchinis into thick rounds, approximately 1/2 inch thick, creating uniform pieces that will cook evenly.
- Remove the Centers: Use a bottle cap or small round cutter to gently remove the centers from each zucchini slice, creating ring shapes, and reserve the centers for the dip.
- Coat with Seasoning: Place the zucchini rings in a large bowl and toss with 3 tablespoons olive oil, cornstarch, breadcrumbs, Parmesan, garlic powder, paprika, oregano, onion powder, salt, and black pepper until every ring is evenly and thoroughly coated.
- Prepare the Pan: Line a baking sheet with parchment paper to prevent sticking and promote even browning on all sides.
- Arrange and Bake: Arrange the coated zucchini rings in a single layer on the prepared sheet and bake at 200°C (400°F) for 20 to 25 minutes, or until they turn golden brown and crispy.
- Add Finishing Parmesan: Remove the rings from the oven and immediately sprinkle with extra grated Parmesan while they're still hot, so the cheese melts slightly into the crust.
- Cook the Zucchini Centers: Heat 1 tablespoon olive oil in a skillet over medium heat and add the reserved zucchini centers, cooking for 5 to 7 minutes until they're soft and slightly translucent.
- Blend the Dip: Transfer the cooked zucchini to a food processor and add yogurt, tahini, lemon juice, garlic clove, fresh parsley, salt, paprika, black pepper, and chili flakes, blending until smooth and creamy, about 1 to 2 minutes.
- Taste and Adjust: Season with additional salt, paprika, or chili flakes to reach your preferred flavor balance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes