Easy Parmesan Zucchini Rings

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These Parmesan zucchini rings are the perfect solution for anyone looking for a healthy snack alternative that’s both delicious and simple to make. They transform humble zucchini into a fun and satisfying treat.

What makes these rings truly stand out is their amazing texture and flavor. By lightly coating the zucchini slices in a generous amount of Parmesan cheese, you get a crispy, savory crust that’s completely gluten-free and low-carb.

Whether you enjoy them hot from the oven or packed for a lunch on the go, these zucchini rings are a fantastic way to boost your vegetable intake. They’re a savory, crunchy alternative to chips and crackers.

If you like this recipe, you will also love my Zucchini Cottage Cheese Fritters or my Easy Chicken Gyro Zucchini Roll.

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Easy Parmesan Zucchini Rings

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Servings: 4

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

They are so much better than potato chips or processed foods. You can still have a delicious snack or side dish with these easy parmesan zucchini rings!

Equipment

• cutting board
• apple core
• large rimmed baking sheet
• medium skillet
• mini food processor

Ingredients 

• 3 medium zucchinis
• 1 tbs olive oil
• 1/2 tsp each salt, garlic powder, onion powder + Italian herb blend
• 2 tbs grated parmesan cheese

Dip:

• 1 tsp olive oil
• 1/2 lemon, squeezed
• 1 tbs milk
• 1 clove garlic
• 1/2 tsp onion powder
• salt and pepper to taste

Instructions

• Preheat your oven to 400℉. Line a baking sheet with parchment paper.
• Slice your zucchini into thick rounds. Use an apple corer to remove each seed center and to make them into rings. Set the centers aside. Place the rings onto the baking sheet. Toss with olive oil, salt, garlic powder, onion powder, Italian herb blend and parmesan until well coated. Bake for 20-25 minutes or until crispy or golden brown.

Dip:

• Heat the olive oil in a medium skillet over medium-high heat. Sauté the zucchini centers for 3-5 minutes until fork tender. Once done remove from the pan and transfer to the mini food processor. Next, add in the lemon, milk, garlic, onion powder, salt, pepper and pulse together until smooth. Serve with the zucchini rings.

Notes

You may also like this Italian Zucchini Scarpaccia

1. Store leftovers in an airtight container in the fridge.

Nutrition

Calories: 83kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 58mg | Potassium: 418mg | Fiber: 2g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 34mg | Calcium: 56mg | Iron: 1mg

Author: Stella Drivas