Easy Parmesan Zucchini Rings

Crispy, oven-baked zucchini rings coated in Italian herbs and Parmesan, paired with a smooth and zesty dip made from the zucchini centers.

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Special Equipment: apple core and a food processor

Ingredients

• medium zucchinis

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp Italian herb blend

• 2 tbsp grated Pecorino Romano

For the Dip:

• 1 tsp olive oil

• ½ lemon, squeezed

• 1 tbsp almond milk

• 1 clove garlic

• ½ tsp onion powder

• Salt and pepper to taste

Directions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Slice zucchinis into thick rounds. Use an apple corer to remove the seed centers, forming rings. Set centers aside for the dip.

3. Place zucchini rings on the baking sheet. Toss with olive oil, salt, garlic powder, onion powder, Italian herb blend, and Pecorino Romano until well coated.

4. Spread the rings out evenly on the pan. Sprinkle a little extra Italian herb blend on top.

5. Bake for 20–25 minutes or until crispy and golden brown.

6. For the Dip: Heat 1 tsp olive oil in a medium skillet over medium-high heat.

7. Sauté the zucchini centers for 3–5 minutes until fork-tender.

8. Transfer to a mini food processor. Add lemon juice, almond milk, garlic, onion powder, salt, and pepper. Pulse until smooth. Taste and adjust seasoning if needed.

   Serve alongside the zucchini rings.