Crispy Zucchini Rings with Creamy Zucchini Core Dip
Crispy Zucchini Rings with Creamy Zucchini Core Dip
Ingredients
For the Crispy Zucchini Rings
- 3 zucchinis, medium, ends trimmed, sliced into 1/2-inch rounds, cores removed for dip
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons water
- as needed cooking oil spray, for air fryer or baking sheet
For the Creamy Zucchini Core Dip
- cores from 3 medium zucchinis zucchini cores
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 cup plain Greek yogurt
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Prepare the zucchini rings: Using a small round cookie cutter or a sharp paring knife, carefully remove the inner core from each zucchini round, creating rings. Reserve the cores for the dip. Pat the zucchini rings dry with paper towels.
⏱️ 5 min
- 2
Prepare the coating: In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, smoked paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
⏱️ 2 min
- 3
Coat the zucchini rings: Add the zucchini rings to the bowl with the coating mixture. Drizzle with 2 tablespoons of water. Toss gently to ensure all rings are evenly coated. The water helps the breadcrumbs adhere.
⏱️ 5 min
- 4
Cook the zucchini rings: Preheat your air fryer to 375°F (190°C). Arrange the coated zucchini rings in a single layer in the air fryer basket, ensuring not to overcrowd. Spray lightly with cooking oil spray. Air fry for 15-20 minutes, flipping halfway through, until golden brown and crispy. (Alternatively, bake on a baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway).
⏱️ 18 min•🌡️ 375
- 5
Sauté the zucchini cores: While the rings are cooking, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the reserved zucchini cores and 1/2 teaspoon of salt. Sauté for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.
⏱️ 7 min
- 6
Prepare the creamy dip: Transfer the sautéed zucchini cores to a blender or food processor. Add the plain Greek yogurt, tahini, lemon juice, dried oregano, ground cumin, and 1/4 teaspoon black pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 3 min
- 7
Serve: Transfer the creamy zucchini core dip to a serving bowl. Garnish with chopped fresh parsley or a sprinkle of smoked paprika, if desired. Serve immediately with the hot, crispy zucchini rings.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Zucchini Rings with Creamy Zucchini Core Dip
Ingredients
For the Crispy Zucchini Rings
- 3 zucchinis, medium, ends trimmed, sliced into 1/2-inch rounds, cores removed for dip
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons water
- as needed cooking oil spray, for air fryer or baking sheet
For the Creamy Zucchini Core Dip
- cores from 3 medium zucchinis zucchini cores
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 cup plain Greek yogurt
- 1/4 cup tahini
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Prepare the zucchini rings: Using a small round cookie cutter or a sharp paring knife, carefully remove the inner core from each zucchini round, creating rings. Reserve the cores for the dip. Pat the zucchini rings dry with paper towels.
⏱️ 5 min - 2
Prepare the coating: In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, smoked paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
⏱️ 2 min - 3
Coat the zucchini rings: Add the zucchini rings to the bowl with the coating mixture. Drizzle with 2 tablespoons of water. Toss gently to ensure all rings are evenly coated. The water helps the breadcrumbs adhere.
⏱️ 5 min - 4
Cook the zucchini rings: Preheat your air fryer to 375°F (190°C). Arrange the coated zucchini rings in a single layer in the air fryer basket, ensuring not to overcrowd. Spray lightly with cooking oil spray. Air fry for 15-20 minutes, flipping halfway through, until golden brown and crispy. (Alternatively, bake on a baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway).
⏱️ 18 min•🌡️ 375 - 5
Sauté the zucchini cores: While the rings are cooking, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the reserved zucchini cores and 1/2 teaspoon of salt. Sauté for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.
⏱️ 7 min - 6
Prepare the creamy dip: Transfer the sautéed zucchini cores to a blender or food processor. Add the plain Greek yogurt, tahini, lemon juice, dried oregano, ground cumin, and 1/4 teaspoon black pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 3 min - 7
Serve: Transfer the creamy zucchini core dip to a serving bowl. Garnish with chopped fresh parsley or a sprinkle of smoked paprika, if desired. Serve immediately with the hot, crispy zucchini rings.
⏱️ 1 min