CRISPY PARMESAN ZUCCHINI RINGS WITH HERBED ROASTED ZUCCHINI TAHINI YOGURT DIP!

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Издатель Jul 12, 2026

These are everything a snack should be — crunchy, cheesy, and dunked in a dip that’s honestly the whole point. Cored zucchini rounds, dredged in egg, crusted in a parmesan panko mix, baked until deep golden, then paired with a roasted zucchini tahini yogurt dip that’s cool, garlicky, and herby.
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For the zucchini:
3 medium zucchini
1 tsp salt
2 tsp paprika
2 tsp onion powder
2 tsp dried basil
2 tsp dried oregano 2 eggs, lightly beaten
1 cup finely shredded Parmesan cheese
1 cup gf panko or pork panko
Olive oil
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For the dip:
3 tbsp tahini
1/3 cup Greek yogurt
1/2 tsp salt, plus more for zucchini
1 tbsp lemon juice
Pepper to taste
1/4 cup fresh basil
5 scallions
1 clove garlic
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1️⃣Preheat the oven to 425. Line 2 large sheet pans with parchment paper and one small. 2️⃣Add the panko and Parmesan to a bowl and mix together. Add the eggs to another bowl and lightly beat. 3️⃣Slice the zucchini into 1/3 inch slices. Core the zucchini—I use a small cookie cutter. Set the centers aside. Mix together the spices (salt, paprika, onion powder, oregano and basil) and pour onto a plate. Dip the rings into the spices, coating each side, then into the egg, then into the panko mix and coat both sides. Place the zucchini onto the large sheet pans, drizzle lightly with olive oil and bake for about 8 minutes per side, or until each side crisps and browns evenly. 4️⃣Add the centers of the zucchini to the second small sheet pan, drizzle a little olive oil and a little salt and toss. Roast for 15 minutes until softened. 5️⃣Add the roasted centers and the remaining ingredients for the dip to a food processor or blender and blend until smooth. 6️⃣Serve the rings with the dip.
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#zucchinirecipes #glutenfree #veggieappetizer