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.