Crispy Zucchini Rings with Creamy Zucchini Dip
These crispy zucchini rings have a golden breadcrumb coating, tender centers and a creamy dip made from the pieces you cut out. Bake them or use the air fryer, then serve them hot for a savory snack or a sharing appetizer.
The coating is egg-free, and the dip gets its creaminess from vegan yogurt and tahini. Keep the dip on the side so the rings stay crisp until you eat them.
How to Make Crispy Zucchini Rings
The recipe card below has the full quantities and instructions. Prepare the dip while the rings cook, so both are ready to serve together.
Tips for Crispy Zucchini Rings
- Choose firm, medium zucchini. Very large zucchini can have watery, seedy centers and softer flesh. Cut evenly thick rounds so they finish cooking at the same time.
- Dry before coating. Pat the cut rings with a clean towel. Excess surface water makes it harder for the coating to stick and crisp.
- Add the coating gradually. Zucchini sizes vary, which is why the recipe gives ranges for cornstarch and breadcrumbs. Start with the smaller amounts, then add more as needed and press loose crumbs on gently.
- Leave space between rings. Crowding traps steam. Use another tray or cook in batches rather than piling them up.
- Watch the color and texture. The coating should be golden and the zucchini tender. Air fryers vary, so begin checking earlier than the oven timing.
For the dip, use plain, unsweetened vegan yogurt and add the lemon juice gradually to taste. Sauté the centers until tender, then let them cool briefly before blending; this gives a smoother dip without warming the yogurt too much.
What to Serve with Zucchini Rings
Serve the rings straight away with the zucchini dip in a separate bowl. Marinara or vegan garlic mayo also works if you want a second dipping option.
For a sharing platter, add crispy fried olives with garlic aioli and loaded smashed potato cups. If you have more zucchini to use, try my vegan zucchini fritters next.
Storage and Reheating
The rings are crispiest just after cooking. Refrigerate cooled leftovers in an airtight container for up to 2 days, keeping the dip separate. The dip keeps in the fridge for up to 3 days; stir it before serving.
Reheat the rings in a single layer in the oven or air fryer until hot and the coating firms up again. The microwave warms them but softens the crust. For advance preparation, make the dip first and coat and cook the rings close to serving.
Frequently Asked Questions
Do I need to peel the zucchini?
No. Keep the skin on to help the rings hold their shape. Wash the zucchini, trim the ends and cut out the centers.
Can I make zucchini rings in the air fryer?
Yes. Arrange the coated rings in one layer with space for air to circulate, turning halfway. Check earlier than the oven timing and cook in batches if your basket is small.
Can I make these gluten-free?
Use gluten-free breadcrumbs and check the labels on your vegan Parmesan and other packaged ingredients. Cornstarch is different from cornmeal; in the UK it is usually called cornflour.
What can I use instead of vegan Parmesan?
Nutritional yeast adds a different cheesy flavor. Start with a little and adjust to taste; the breadcrumb coating will have a slightly different flavor and texture.
Why are my zucchini rings soft instead of crispy?
Wet zucchini, crowded trays and a thick, uneven coating can all make the rings softer. Pat them dry, coat evenly and leave space around each ring. Serve promptly with the dip on the side.
Crispy Zucchini Rings with Creamy Zucchini Dip
Ingredients
Equipment
Method
- Cut the rings. Preheat the oven or air fryer to 400°F (200°C). Cut the zucchini into evenly thick rounds, then remove the centers with a small round cutter or clean bottle cap. Save the centers for the dip and pat the rings dry.
- Coat the rings. Toss with the olive oil, seasonings, vegan Parmesan, cornstarch and breadcrumbs. Start with the lower amounts of cornstarch and breadcrumbs, adding more as needed to coat the rings. Press loose crumbs onto the surface gently.
- Bake or air fry. Arrange in a single layer on a parchment-lined baking sheet or in an air fryer basket, leaving space between the rings. Bake for 20–25 minutes, turning halfway, until golden outside and tender inside. For the air fryer, turn halfway and begin checking earlier; the time depends on ring thickness and your appliance. Cook in batches if needed.
- Make the dip. While the rings cook, heat the dip’s olive oil in a skillet. Sauté the saved zucchini centers with a pinch of salt for 3–5 minutes, or until tender. Let cool briefly, then blend with the vegan yogurt, tahini and seasonings. Add the lemon juice gradually to taste and blend until creamy.
- Serve. Serve the zucchini rings hot with the dip on the side. Finish with extra vegan Parmesan or a pinch of seasoning if you like.
Nutrition
Notes
- Coating: The cornstarch and breadcrumb amounts are ranges because zucchini sizes vary. Start at the lower end and add more only as needed. Breadcrumb weights are approximate and vary by brand.
- Air fryer: Leave room for air to circulate and check earlier than the oven timing. Extra batches add to the total time.
- Substitutions: Use gluten-free breadcrumbs if needed and check the other packaged ingredients. Nutritional yeast can replace the vegan Parmesan for a different cheesy flavor.
- Storage: Refrigerate cooled rings separately from the dip for up to 2 days; the dip keeps for up to 3 days. Reheat the rings in an oven or air fryer and stir the dip before serving.
- Nutrition: Values are estimates per serving, including dip, and vary with zucchini size, coating used and product brands.
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