• 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.