My cookbook is here! 
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!
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.
I’m not going to rate it because it didn’t turn out like I thought it should, most likely my fault as a noobie cook. They look like they should be crunchy, am I wrong? Mine turned out really mushy and I can’t stand mushy zucchini. I really want to give them another shot but afraid of they will turn out mushy again. Any suggestions?
One less star because the dip is kinda watery. I poured it through a strainer and it was better. I need to research a better way to make the dip. Any suggestions ??
Use less lemon juice and greek yogurt instead of milk (after zucchini cools). It’s much better!
Easy to make. Taste great
definitely recommended warm, fresh out of the oven. The salt from the crispy cheese elevates the humble zucchini. I love that the dipping sauce uses the zucchini cores.
I was halfway through cutting out the cores with a knife when I remembered I had an ancient apple corer. Definitely faster using the corer, but I wouldn’t let not having one dissuade you from trying this.
Hi Stella,
I made them last night. We ate them hot. Ther were really nice but not crispy at all.
I tried one night in the fridge to dry a bit but still nice to eat but soggy.
So that was not a success at all.
My oven was at 200 C on fan. I left 5 min longer even in the oven.
Amazing! I ran into a happy accident with the dip, I was distracted and forgot to sauté the zucchini centers and put them in raw, noticing while blending I then realized I had the markings of pancake batter so I added some flour and baking powder, mint and made zucchini pancakes out of it!!
Excellent. I subbed Greek yogurt for the milk. The sauce came out as a thicker Picatta style. I can see myself peeling whole zucchini and making bigger batches to serve with fish or chicken. This one should be going viral with the upcoming zucchini bounties! I think I ate equivalent to 2 of the 3 zucchini!
Haven’t made these yet. What would you suggest I use if I don’t have an apple corer?
I read a comment elsewhere to use a piping bag coupler if you don’t have a corer.
Great idea! Thanks! I was racking my brain trying to think of something too. Much appreciated!
Added a teaspoon of tahini to the dip and it was !
Hi Nicole, thank you for the feedback!
“Store leftovers in an airtight container in the fridge.”
Leftovers?!? You’re adorable.
lol
I only have an air fryer. How would that change any of the instructions? Thank you.
Hi Jodi, yes, less time in the air fryer
Can you prepare ahead of time and bake last minute?
Hi Grace, Yes!
Yum! When you say to slice thick slices…how thick?
On your nutritional value its 83 calories to what portion? there a 3 zucchini, what portion, 1/2 cup, 1/3 cup, ????
Hi Amalia, equally separate the completed recipe into 4 portions. That is the 83 calories. Portion sizes are listed at the top of each recipe box. Enjoy!
Did you do something with the centers?
Hi Pegg, its all in the directions. You can make the dip with the centers
You can pulse the center pieces even with seeds?
Yes!
Uh, are they supposed to be mushy or crispy? Mine turned out really mushy (I hate mushy zucchini) even after 40 mins in the oven. I’m willing to try again, but…