Crispy Parmesan Zucchini Rings with Herbed Roasted Zucchini Tahini Yogurt Dip
Crispy Parmesan Zucchini Rings with Herbed Roasted Zucchini Tahini Yogurt Dip
Ingredients
For the Crispy Zucchini Rings
- 3 zucchini, medium
- 1 teaspoon salt
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 eggs, lightly beaten
- 1 cup Parmesan cheese, finely shredded
- 1 cup panko, or pork panko
- as needed olive oil
For the Herbed Roasted Zucchini Tahini Yogurt Dip
- 3 tablespoons tahini
- 1/3 cup Greek yogurt
- 1/2 teaspoon salt, plus more for zucchini
- 1 tablespoon lemon juice
- as needed pepper, to taste
- 1/4 cup fresh basil
- 5 scallions
- 1 clove garlic
Instructions
- 1
Preheat the oven to 425°F. Line 2 large sheet pans and 1 small sheet pan with parchment paper.
⏱️ 5 min•🌡️ 425
- 2
In a medium bowl, combine the 1 cup panko (or pork panko) and 1 cup finely shredded Parmesan cheese. Mix well and set aside.
⏱️ 2 min
- 3
In another shallow bowl, lightly beat the 2 eggs and set aside.
⏱️ 1 min
- 4
Slice the 3 medium zucchini into 1/3 inch thick rounds. Using a small cookie cutter, carefully core out the centers of each zucchini slice to create rings. Reserve the removed zucchini centers for the dip.
⏱️ 8 min
- 5
On a plate, combine the 1 teaspoon salt, 2 teaspoons paprika, 2 teaspoons onion powder, 2 teaspoons dried basil, and 2 teaspoons dried oregano. Mix until well combined.
⏱️ 2 min
- 6
Take each zucchini ring and dredge it in the spice mixture, ensuring both sides are evenly coated.
⏱️ 5 min
- 7
Next, dip the seasoned zucchini ring into the lightly beaten egg, allowing any excess to drip off.
⏱️ 3 min
- 8
Finally, dredge the egg-coated zucchini ring in the panko and Parmesan mixture, pressing gently to ensure a thorough coating on both sides. Place the coated zucchini rings onto the prepared large sheet pans, ensuring they are in a single layer.
⏱️ 5 min
- 9
Lightly drizzle the zucchini rings with olive oil.
⏱️ 1 min
- 10
Bake the zucchini rings for approximately 8 minutes per side, or until each side is crispy and golden brown. You may need to flip them halfway through cooking.
⏱️ 16 min•🌡️ 425
- 11
While the rings are baking, place the reserved zucchini centers onto the small prepared sheet pan. Drizzle with a little olive oil and a pinch of salt, then toss to coat.
⏱️ 2 min
- 12
Roast the zucchini centers for 15 minutes, or until they are softened.
⏱️ 15 min•🌡️ 425
- 13
Once the zucchini centers are roasted, transfer them to a food processor or blender. Add the 3 tablespoons tahini, 1/3 cup Greek yogurt, 1/2 teaspoon salt, 1 tablespoon lemon juice, pepper to taste, 1/4 cup fresh basil, 5 scallions, and 1 clove garlic.
⏱️ 3 min
- 14
Blend all dip ingredients until completely smooth.
⏱️ 2 min
- 15
Serve the crispy Parmesan zucchini rings immediately with the herbed roasted zucchini tahini yogurt dip.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Parmesan Zucchini Rings with Herbed Roasted Zucchini Tahini Yogurt Dip
For the Crispy Zucchini Rings
- 3 zucchini, medium
- 1 teaspoon salt
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 eggs, lightly beaten
- 1 cup Parmesan cheese, finely shredded
- 1 cup panko, or pork panko
- as needed olive oil
For the Herbed Roasted Zucchini Tahini Yogurt Dip
- 3 tablespoons tahini
- 1/3 cup Greek yogurt
- 1/2 teaspoon salt, plus more for zucchini
- 1 tablespoon lemon juice
- as needed pepper, to taste
- 1/4 cup fresh basil
- 5 scallions
- 1 clove garlic
Instructions
- 1
Preheat the oven to 425°F. Line 2 large sheet pans and 1 small sheet pan with parchment paper.
⏱️ 5 min•🌡️ 425 - 2
In a medium bowl, combine the 1 cup panko (or pork panko) and 1 cup finely shredded Parmesan cheese. Mix well and set aside.
⏱️ 2 min - 3
In another shallow bowl, lightly beat the 2 eggs and set aside.
⏱️ 1 min - 4
Slice the 3 medium zucchini into 1/3 inch thick rounds. Using a small cookie cutter, carefully core out the centers of each zucchini slice to create rings. Reserve the removed zucchini centers for the dip.
⏱️ 8 min - 5
On a plate, combine the 1 teaspoon salt, 2 teaspoons paprika, 2 teaspoons onion powder, 2 teaspoons dried basil, and 2 teaspoons dried oregano. Mix until well combined.
⏱️ 2 min - 6
Take each zucchini ring and dredge it in the spice mixture, ensuring both sides are evenly coated.
⏱️ 5 min - 7
Next, dip the seasoned zucchini ring into the lightly beaten egg, allowing any excess to drip off.
⏱️ 3 min - 8
Finally, dredge the egg-coated zucchini ring in the panko and Parmesan mixture, pressing gently to ensure a thorough coating on both sides. Place the coated zucchini rings onto the prepared large sheet pans, ensuring they are in a single layer.
⏱️ 5 min - 9
Lightly drizzle the zucchini rings with olive oil.
⏱️ 1 min - 10
Bake the zucchini rings for approximately 8 minutes per side, or until each side is crispy and golden brown. You may need to flip them halfway through cooking.
⏱️ 16 min•🌡️ 425 - 11
While the rings are baking, place the reserved zucchini centers onto the small prepared sheet pan. Drizzle with a little olive oil and a pinch of salt, then toss to coat.
⏱️ 2 min - 12
Roast the zucchini centers for 15 minutes, or until they are softened.
⏱️ 15 min•🌡️ 425 - 13
Once the zucchini centers are roasted, transfer them to a food processor or blender. Add the 3 tablespoons tahini, 1/3 cup Greek yogurt, 1/2 teaspoon salt, 1 tablespoon lemon juice, pepper to taste, 1/4 cup fresh basil, 5 scallions, and 1 clove garlic.
⏱️ 3 min - 14
Blend all dip ingredients until completely smooth.
⏱️ 2 min - 15
Serve the crispy Parmesan zucchini rings immediately with the herbed roasted zucchini tahini yogurt dip.