Ultimate Crispy Parmesan Zucchini Recipe with Creamy Garlic Dip
Transform fresh summer squash into an addictive appetizer. Our easy parmesan zucchini rings utilize the whole vegetable so you can make a zero-waste dipping sauce!
Ingredients
- For the Zucchini Rings:
2 medium zucchinis (sliced into 1/2-inch rounds and cored)
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried Italian herb blend
1/4 tsp sea salt
1/2 cup Parmigiano-Reggiano (or high-quality parmesan), finely grated
- For the Zero-Waste Creamy Dip:
Reserved zucchini centers (from the coring process)
1 tsp olive oil
1 large garlic clove, peeled
1 tbsp fresh lemon juice
2 tbsp whole milk (or plain Greek yogurt for extra thickness)
1/4 tsp onion powder
Pinch of salt and freshly cracked black pepper
Instructions
Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Slice & Core: Slice the zucchinis into 1/2-inch thick rounds. Use an apple corer or a small round cutter to pop out the centers, forming rings. Save the solid centers in a bowl for the dip.
Season: Pat the rings thoroughly dry with a paper towel. Toss them in a large bowl with 1 tablespoon of olive oil, garlic powder, onion powder, Italian herbs, and salt.
Arrange & Cheese: Lay the rings in a single layer on your baking sheet. Generously press the grated parmesan onto the top of each ring.
Bake: Bake for 20 to 25 minutes until the cheese is bubbling and deep golden brown. (Optional: Broil for the final 60 seconds for an extra-crispy crust). Let them rest on the pan for 2 minutes to set.
Make the Dip: While baking, heat 1 teaspoon of olive oil in a skillet over medium heat. Sauté the zucchini centers and the whole garlic clove for 4 minutes until soft. Transfer to a blender or food processor with the lemon juice, milk, onion powder, salt, and pepper. Blend until completely smooth.
Serve: Arrange the hot, crispy rings on a platter and serve immediately with the warm garlic dip.
Notes
Zucchini is roughly 95% water. If your rings are turning out soggy, it means the moisture trapped inside steamed the vegetable instead of roasting it. To prevent this, never salt your zucchini early and let it sit, as this draws out pools of water. Only salt the rings immediately before they go into the hot oven. Do not use the pre-shaken, powdery green shaker can of Parmesan for this recipe. It contains cellulose (an anti-caking agent) that prevents proper melting. For the ultimate crispy, webbed lattice crust, buy a block of Parmigiano-Reggiano and grate it finely at home using a microplane or the finest holes on a box grater. To make these in an air fryer, set the unit to 375°F (190°C). Place the seasoned, cheese-topped rings in a single layer in the basket (work in batches if needed). Air fry for 10 to 12 minutes until the top is deeply golden. Do not flip them, or you will lose the cheese crust! The interior core of the zucchini contains natural soluble fibers and pectin. When cooked with garlic and blasted in a blender with a touch of fat (olive oil) and liquid, it creates a thick, creamy emulsion without requiring heavy cream, starch, or flour.