Easy Parmesan Zucchini Rings
Crispy and flavorful zucchini rings coated with parmesan and Italian herbs, served warm with a creamy lemon garlic dip. Perfect appetizer or snack, baked to golden perfection.
Equipment
- 1 oven preheated to 200°C
- 1 baking sheet lined with parchment paper
- 1 apple corer
- 1 skillet for sautéing zucchini centers
- 1 mini food processor for blending dip
Ingredients
- 3 medium zucchinis
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian herb blend
- 2 tablespoons grated parmesan cheese
- 1 teaspoon olive oil for dip
- ½ lemon juiced
- 1 tablespoon milk
- 1 clove garlic
- ½ teaspoon onion powder for dip
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C and line a baking sheet with parchment paper.
- Cut zucchinis into thick rounds and remove centers using an apple corer to form rings. Reserve the centers.
- Toss the zucchini rings with olive oil, salt, garlic powder, onion powder, Italian herb blend, and grated parmesan cheese until evenly coated.
- Arrange coated rings evenly on the baking sheet and optionally sprinkle extra Italian herb blend.
- Bake the rings for 20 to 25 minutes until golden and crisp.
- Heat 1 teaspoon olive oil in a skillet over medium-high heat and sauté reserved zucchini centers for 3 to 5 minutes until tender.
- Transfer cooked zucchini centers to a mini food processor. Add lemon juice, milk, garlic, onion powder, salt, and pepper, then blend until smooth and creamy.
- Serve the warm zucchini rings with the creamy blended dip on the side.
Notes
- Cut zucchinis evenly for uniform baking.
- Adjust dip seasoning to taste.
- Store leftovers refrigerated for up to two days.