Makes: about 4 servings (20-24 rings)
Time: 35 minutes total
Cook: air fryer or oven at 400°F / 200°C
What you need
For the rings:
- 3–4 medium firm zucchini (about 600g) — pick similar sizes so they cook evenly
- 1 tbsp olive oil (15ml)
- 4–5 tbsp cornstarch (30–40g) — this is the crunch secret, it absorbs moisture
- ½–1 cup breadcrumbs (50–100g). Panko gives extra crunch
- 2 tbsp grated parmesan or vegan parmesan (20g)
- Seasoning mix: ½ tsp each garlic powder, onion powder, paprika, dried oregano, plus salt and black pepper to taste
For the creamy zucchini dip (uses the centers):
- All the zucchini centers you scoop out
- 1 tbsp olive oil
- Juice of 1 lemon (about 2 tbsp)
- ½ cup plain Greek yogurt or unsweetened vegan yogurt (120g)
- 1 tbsp tahini (optional but makes it silkier)
- Pinch of the same seasoning mix + salt to taste
- Fresh herbs (parsley, dill or chives) and chili flakes for topping — like in your photo
How to make it
1. Prep the zucchini
- Preheat air fryer or oven to 400°F (200°C).
- Wash, slice into thick rounds about ½ inch / 1.25 cm thick — thin slices go soggy.
- Use a small cutter, apple corer or bottle cap to punch out the middle. Keep the centers for the dip. Pat everything dry with paper towels.
2. Coat
- Toss rings with 1 tbsp olive oil.
- Add cornstarch, breadcrumbs, parmesan and seasonings. Mix until every ring is evenly coated.
3. Cook
- Lay in a single layer, no overlapping — crowding steams them.
- Air fry or bake 20–25 minutes, flipping halfway, until golden and crisp.
4. Make the dip while they cook
- Heat 1 tbsp olive oil in a pan, add zucchini centers with a pinch of salt. Sauté 3–5 minutes until soft.
- Transfer to a blender with lemon juice, yogurt, tahini, and seasonings. Blend smooth. Taste and adjust salt/lemon.
5. Serve
- Pile the hot rings on parchment, sprinkle extra parmesan, chopped parsley and chili flakes right away — that’s what gives the look in your second photo.
- Serve immediately with the dip. They are crispiest straight from the heat.
Why this works
- Nothing wasted: the centers become the dip, not trash.
- No deep frying: the oven or air fryer gives a golden crunchy coating with very little oil.
Pro tips from the recipe developers
- Don’t skip cornstarch. It helps the coating stick and stay crunchy.
- Single layer + flip. Space = air circulation = browning.
- Season while hot. Toss with extra parmesan right out of the fryer for maximum flavor.
- Make ahead dip. It keeps 2–3 days in the fridge and tastes better after an hour.
Easy swaps
- Gluten-free: use GF breadcrumbs or crushed cornflakes.
- Vegan: use vegan yogurt and vegan parmesan or nutritional yeast.
- Spicier: add cayenne or smoked paprika to the coating, or swirl harissa into the dip — very Moroccan-friendly.
- No tahini? Skip it, the dip is still creamy from yogurt and zucchini.
Store leftovers (if you have any) in the fridge up to 2 days, reheat in air fryer or hot oven — never microwave or they’ll go soft.
Want me to scale this for a party platter, or turn it into a printable recipe card with metric-only measurements?