Golden, truly crisp zucchini rings in a cheese-and-breadcrumb coating — without a drop of deep-frying — served with a velvety zucchini dip made with Greek yogurt. A quick appetizer or side that disappears first.
Ingredients
- For the rings:
- zucchini — 2 medium
- all-purpose flour — 1/3 cup | 40 g
- eggs — 2
- breadcrumbs (panko preferred) — 3/4 cup | 80 g
- Parmesan — 1/2 cup, grated | 50 g
- sweet paprika — 1 tsp
- garlic powder — 1/2 tsp
- dried Italian herbs — 1/2 tsp
- salt — 1 tsp (divided)
- ground black pepper — 1/2 tsp (divided)
- olive oil — 1 1/2 tbsp (for brushing and the dip)
- For the dip:
- zucchini — 1 1/4 cups, finely diced | 200 g
- garlic — 1 clove
- plain Greek yogurt — 2/3 cup | 150 g
- lemon juice — 1 tbsp
- dill — 1 tbsp, chopped
How to make it
- Preheat the oven to 430°F | 220°C (convection if you like). Line a baking sheet with parchment or set a wire rack on top.
- Prepare the zucchini: cut into slices about 1/2 inch thick. If the center has large seeds, carefully cut it out to form rings.
- Pat the slices dry with paper towels to remove excess moisture.
- Set up the coating: in one bowl, flour with 1/4 tsp salt; in a second, beaten eggs; in a third, breadcrumbs, Parmesan, paprika, garlic powder, herbs, 1/2 tsp salt and 1/4 tsp pepper.
- Dredge each ring in this order: flour → egg → cheese-and-breadcrumb mixture. Transfer to the baking sheet or rack. Brush or drizzle with 1 tbsp olive oil.
- Bake for 10–12 minutes until golden on the underside, then turn carefully and bake 8–10 minutes more, until crisp and deeply golden.
- While the rings bake, make the dip: heat 1/2 tbsp oil in a skillet, sauté the diced zucchini for 4–5 minutes until tender, add the garlic and cook for 30 seconds more. Let cool slightly.
- Transfer to a blender, add the yogurt, lemon juice, dill, remaining 1/4 tsp salt and 1/4 tsp pepper. Blend until smooth and creamy. Taste and adjust seasoning.
- Serve the rings hot with the zucchini dip, warm or chilled.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- For maximum crunch without frying: use panko, bake on a rack, don’t overcrowd the tray, and use convection.
- Air fryer: cook at 390°F | 200°C for 10–12 minutes, turning once.
- Gluten-free: swap the flour for rice or corn flour, and the breadcrumbs for gluten-free crumbs (or crushed cornflakes).
- Dairy-free: replace Parmesan with almond flour plus nutritional yeast for a cheesy note, and use coconut or soy yogurt.
- Storage and reheating: keep in the fridge for up to 2 days; reheat at 390°F | 200°C for 5–7 minutes. The dip keeps for up to 3 days in an airtight container.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 11 g |
| Fat | 12.5 g |
| Carbohydrates | 27 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 620 mg |
FAQ
How do I make the crust even crispier?
Use panko instead of regular breadcrumbs, bake on a rack, use convection, and don’t cover the tray. Dry the zucchini very well before breading.
What can I use instead of Parmesan?
Grana Padano, Pecorino Romano, or any well-aged hard cheese will work. For a dairy-free version, mix almond flour with nutritional yeast and a pinch of salt.
Can I make it fully gluten-free and dairy-free?
Yes. Use rice or corn flour, gluten-free breadcrumbs (or crushed cornflakes), replace the Parmesan with almond flour plus nutritional yeast, and swap the yogurt for a plant-based alternative.