Zucchini Rings with Parmesan
Crispy parmesan-coated zucchini rings baked to golden perfection and served with a creamy zucchini dip.
Equipment
Ingredients
Main Ingredients
zucchini
2 piece
oil
2 tablespoon
corn starch
2 tablespoon
parmesan
2 tablespoon
salt
0.5 teaspoon
panko breadcrumbs
3 tablespoon
smoked paprika
0.5 teaspoon
granulated garlic
0.5 teaspoon
dried onion
0.5 teaspoon
dried herbs
0.5 teaspoon
Dip
zucchini insides
1 portion
olive oil
1 tablespoon
yogurt
2 tablespoon
mayonnaise
1 tablespoon
chili flakes
1 pinch
black pepper
1 pinch
granulated garlic
0.5 teaspoon
lemon
0.5 piece
nutritional yeast
1 teaspoon
salt
1 pinch
parmesan
1 tablespoon
Instructions
Prepare zucchini
Wash zucchinis and cut into 1 cm thick rings. Remove the soft center from each ring to create hollow circles.
Mix coating
In a bowl, combine cornstarch, parmesan, salt, panko breadcrumbs, smoked paprika, granulated garlic, dried onion, and dried herbs.
Coat zucchini rings
Brush zucchini rings with oil, then coat both sides with the prepared breadcrumb mixture.
Bake zucchini rings
Place coated rings on a parchment-lined baking sheet and bake at 180°C for 15-20 minutes until golden and crispy.
Fry zucchini centers
Chop the reserved zucchini centers and fry them in a pan with 1 tablespoon of oil until soft and golden.
Make the dip
Combine fried zucchini centers with olive oil, yogurt, mayonnaise, chili flakes, black pepper, granulated garlic, lemon juice, nutritional yeast, and salt. Blend until smooth.
Serve
Arrange baked zucchini rings on a plate, sprinkle with parmesan, and serve with the creamy dip.
Original recipe
Storage
Best enjoyed fresh. Reheat in oven to restore crispiness. Dip can be stored separately for up to 3 days.
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