Easy Parmesan Zucchini Rings
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. I can eat the entire tray!
If you like this recipe, you will also love my Zucchini Cottage Cheese Fritters or my Easy Chicken Gyro Zucchini Roll.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Easy Parmesan Zucchini Rings
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. Spread them out on the pan. Top with a little more Italian herb blend and bake for 20-25 minutes or until crispy and 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. Taste and adjust any flavors if needed. Serve with the zucchini rings.
Notes
- Store leftovers in an airtight container in the fridge.
Nutrition
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This is the first time I’ve ever commented on a recipe. I made this tonight and my family loved it! They don’t even like zucchini. I did add extra parmesan and cooked them longer. They were amazing! Thank you!!!
Hi Debbi, that is a great compliment!
thank you for trying the recipe and coming back to review it!
Do you just THROW AWAY the centers?
You need to watch and see the entire recipe.
No. The centers are not thrown away
I found the dip pretty blah tasting. By the time I added all the additional spices it resembled very little of the original. I’d definitely start off with using less less lemon and frying the garlic with the zucchini.
Zucchini never got crispy. They were tasty I did cook for a lot longer as well but was not crispy.
Use less lemon juice and greek yogurt instead of milk (after zucchini cools). It’s much better!
I like the yogurt idea, but I’d leave the lemon cuz I love me some lemon ❤️
Going to try 🤘
It turned out so good. I did add the garlic to the pan with the zucchini, to cook it a bit, since I’m not a huge fan of raw garlic, but omg it was good! I had to stop myself from eating the whole thing in one sitting! I actually might just make the dip and use it as a chip/pita bread dip or as a spread for sandwiches!
Didn’t find this so tasty. It was nice, nothing more.