Crispy Zucchini Rings with Creamy Zucchini Dip
Crispy baked zucchini rings with a seasoned breadcrumb coating and a creamy dip made from the zucchini centers, vegan yogurt and tahini. Includes an air fryer option.
Servings 4 servings
Calories 221kcal
Cost $8
Equipment
- Oven or air fryer
- Baking sheet or air fryer basket
- parchment paper
- Mixing bowls
- Small food processor or blender
- Sharp knife
- Cutting board
Ingredients
For the zucchini rings:
- 3-4 medium zucchinis
- 1 tbsp olive oil
- 4-5 tbsp cornstarch
- 1/2-1 cup bread crumbs
- 2 tbsp vegan parmesan finely grated
- Salt, garlic powder, paprika, oregano, onion powder, black pepper (to taste)
For the dip:
- Zucchini centers (from coring)
- 1 tbsp olive oil
- 1 lemon juiced, added to taste
- ½ cup vegan yogurt plain and unsweetened
- 1 tbsp tahini
- Salt, garlic powder, paprika, oregano, onion powder, black pepper (to taste)
Instructions
- 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.
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.
Nutrition
Calories: 221kcal | Carbohydrates: 24g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 167mg | Potassium: 477mg | Fiber: 2g | Sugar: 6g | Vitamin A: 346IU | Vitamin C: 27mg | Calcium: 120mg | Iron: 1mg