These crispy zucchini rings might be my new favorite way to use up a few zucchini. The outside gets golden and crunchy from a simple Parmesan and breadcrumb coating, while the zucchini stays tender in the middle. But the best part is that nothing goes to waste—the centers you cut out are blended into a creamy, tangy zucchini dip for serving.

You can make the rings in the oven or air fryer, and they work just as well as a snack, appetizer, or easy side dish. Serve them hot, pile them around the dip, and don’t expect the plate to stay full for long.

Ingredients

For the Zucchini Rings

• 3–4 medium zucchini
• 1 tablespoon olive oil
• 4–5 tablespoons cornstarch
• 1/2–1 cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste

For a vegan version, use plant-based Parmesan.

For the Creamy Zucchini Dip

• Reserved zucchini centers
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1/2 cup plain Greek yogurt
• 1 tablespoon tahini
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon onion powder
• Salt and black pepper, to taste

Plant-based plain yogurt can be used if needed.

Instructions

1. Cut the zucchini rings

Preheat the oven or air fryer to 400°F (200°C).

Slice the zucchini into rounds about 3/4 inch thick. Use a small round cutter, apple corer, or clean bottle cap to remove the center of each slice. Set the centers aside for the dip.

2. Coat the zucchini

Place the zucchini rings in a large bowl and toss them with the olive oil.

Add the cornstarch, breadcrumbs, Parmesan, garlic powder, paprika, oregano, onion powder, salt, and black pepper. Toss until the rings are evenly coated. Add more breadcrumbs as needed until the coating clings without feeling wet.

3. Bake or air fry

Arrange the zucchini rings in a single layer, leaving a little space between them.

Bake or air fry for 20–25 minutes, flipping halfway through, until the coating is golden and crisp. Begin checking the air fryer around the 18-minute mark, since models cook differently.

4. Make the zucchini dip

Heat the olive oil in a small skillet over medium heat. Add the reserved zucchini centers with a pinch of salt and cook for 3–5 minutes, stirring occasionally, until soft and lightly browned.

Transfer them to a blender or food processor. Add the lemon juice, Greek yogurt, tahini, garlic powder, paprika, oregano, onion powder, salt, and black pepper. Blend until smooth and creamy.

5. Serve

Serve the zucchini rings hot with the creamy zucchini dip on the side.

For extra flavor, sprinkle the rings with a little more Parmesan and paprika while they are still warm.

These crispy zucchini rings are too good to forget—save the image below to Pinterest and keep the recipe handy.

Tips for the Best Crispy Zucchini Rings

Don’t slice the zucchini too thin. Rings that are about 3/4 inch thick hold their shape better and give you a good contrast between the crisp coating and tender center.

Use panko for more crunch. Regular breadcrumbs work, but panko gives the coating a lighter, crispier texture.

Add the breadcrumbs gradually. Start with 1/2 cup and add more only if needed. The exact amount depends on how much moisture the zucchini releases and how large the zucchini are.

Leave space between the rings. Crowding the baking sheet or air fryer basket traps steam, which makes the coating softer instead of crisp.

Flip carefully. Turn the rings once during cooking so both sides brown evenly, but use a thin spatula or tongs to avoid knocking off the coating.

Serve them right away. Zucchini naturally contains a lot of moisture, so the rings are at their crispiest straight from the oven or air fryer.

Make the dip while the rings cook. The reserved zucchini centers soften quickly, so the dip comes together in the same time it takes the rings to finish.

This Crispy Potato Cucumber Avocado Salad is the kind of salad that feels fresh but still gives you something to bite into. You get cold, crunchy cucumbers, creamy avocado, sharp red onion, lots of herbs, and golden roasted potato cubes that make the whole bowl feel more satisfying.

The Greek yogurt dill dressing keeps it creamy and bright without making it heavy, so every bite has that mix of crisp, cool, creamy, and savory.

Ingredients

For the Crispy Potatoes

• 1 lb baby potatoes or Yukon gold potatoes, cut into small cubes
• 1 1/2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Salad

• 2 cucumbers, thinly sliced
• 1/2 small red onion, thinly sliced
• 1 ripe avocado, diced
• 2 spring onions, sliced
• 1/2 cup fresh herbs, chopped, such as dill, parsley, cilantro, or a mix

For the Greek Yogurt Dill Dressing

• 1/3 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 small garlic clove, grated
• 2 tablespoons fresh dill, finely chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Roast the potatoes

Heat the oven to 425°F. Cut the potatoes into small, even cubes so they cook quickly and crisp around the edges. Pat them dry with a clean towel, then toss them with olive oil, smoked paprika, garlic powder, cumin, cornstarch, salt, and black pepper.

Spread the potatoes on a baking sheet in a single layer. Give them space so they roast instead of steam. Bake for 25–30 minutes, flipping halfway, until golden, crisp, and tender inside.

2. Prep the salad

While the potatoes roast, thinly slice the cucumbers and red onion. Add them to a large bowl or jar with the diced avocado, spring onions, and chopped herbs.

3. Make the dressing

In a small bowl, mix the Greek yogurt, lemon juice, olive oil, honey, grated garlic, dill, oregano, chili flakes, salt, and black pepper. Stir until smooth. If the dressing feels too thick, add 1–2 teaspoons of water until it is easy to drizzle but still creamy.

Taste and adjust with a little more lemon juice or salt if needed.

4. Dress the cucumber mixture

Add most of the dressing to the cucumber mixture and toss gently. Use a spoon instead of shaking too hard, so the avocado keeps some shape and the salad stays fresh-looking.

Save a little dressing for drizzling over the top.

5. Add the crispy potatoes

Spoon the salad onto a serving plate or bowl. Add the hot crispy potatoes on top right before serving, then drizzle with the remaining Greek yogurt dill dressing.

Finish with extra dill, spring onions, chili flakes, and a light sprinkle of smoked paprika if you want more color.

Serve right away while the potatoes are crisp and the cucumbers are cold and crunchy.

Save this Potato Cucumber Avocado Salad to your Pinterest board so you have it ready for the next time you want something fresh, creamy, crispy, and a little different.

Notes

For the best texture, do not mix the potatoes into the salad too early. Add them at the end so they keep their crispy edges.

Greek yogurt makes the dressing creamy but still bright. If you want a richer taste, use full-fat Greek yogurt.

Fresh dill is the best herb here because it works beautifully with cucumber, lemon, avocado, and roasted potatoes.

These cabbage steaks are seared until golden on both sides, then finished in a creamy mushroom sauce with onions, garlic, Parmesan, and a little chili crisp. The cabbage turns tender in the middle but still holds its shape, while the sauce brings a rich, savory flavor that makes this simple vegetable feel like a full meal.

Ingredients

For the Cabbage Steaks

• 1 small green cabbage, cut into 2-3 thick center steaks, about 3/4 inch thick
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste

For the Creamy Mushroom Sauce

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 8 ounces mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup heavy cream or half-and-half
• 1/2 cup water, plus more if needed
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons grated Parmesan
• 2 tablespoons chili crisp

To Serve

• Extra Parmesan
• Extra chili crisp
• Fresh chopped parsley

Instructions

1. Cut the cabbage steaks

Slice the cabbage through the center into 2 thick steaks, keeping part of the core attached so the pieces hold together while cooking. If a few outer leaves loosen, tuck them back in or save them for another recipe.

2. Sear the cabbage

Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Season both sides of the cabbage steaks with salt and pepper.

Place the cabbage in the pan and cook for 5–6 minutes per side, until the outside is deep golden with a few charred spots. Do not move the cabbage too much while it cooks. Letting it sit against the pan helps it brown instead of steam.

Transfer the cabbage steaks to a plate.

3. Cook the onions and mushrooms

In the same pan, add the butter and 1 tablespoon olive oil. Add the sliced onion and mushrooms.

Cook for 10–12 minutes over medium heat, stirring now and then, until the mushrooms have released their moisture and the onions are soft and browned. If the pan starts to look dry or the browned bits stick too much, add a small splash of water and scrape the bottom with a spoon.

Add the garlic and cook for 1 minute, just until fragrant.

4. Make the creamy sauce

Pour in the heavy cream and water. Add the salt, black pepper, smoked paprika, garlic powder, onion powder, Parmesan, and chili crisp.

Stir well and let the sauce simmer for 2–3 minutes, until it looks creamy and slightly thickened. Taste and adjust the salt or chili crisp if needed.

5. Finish the cabbage in the sauce

Place the seared cabbage steaks back into the skillet. Spoon some of the mushroom sauce over the top.

Cover the pan and cook on low heat for 10–15 minutes, or until the cabbage is tender when pierced near the core. If the sauce thickens too much before the cabbage is ready, add a splash of water and gently stir it into the sauce.

You can also finish the skillet in a 350°F oven for 15–20 minutes if your pan is oven-safe.

6. Serve

Plate the cabbage steaks and spoon plenty of creamy mushroom sauce over the top. Finish with extra Parmesan, chili crisp, and fresh parsley.

This one is worth keeping for the next time cabbage needs to be more than just a side. Pin the image below so the recipe is easy to find later.

Recipe Tips

For the best texture, cut the cabbage thick enough so it does not fall apart in the pan. The core may look tough, but it helps hold each steak together while cooking.

Use medium-low heat for the first sear. If the pan is too hot, the outside can burn before the cabbage has time to soften.

If you want the sauce richer, use heavy cream. For a lighter version, half-and-half works too, but the sauce will be thinner.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water or cream to loosen the sauce.