Parmesan Zucchini Rings with Zucchini Ranch
These Parmesan zucchini rings, encrusted with panko and air-fried, are served with a creamy dip made from the zucchini centers. Crunchy and golden brown, these rings are a novel way to serve abundant summer zucchini.
Ingredients
Method
- Slice zucchini into 3/4-inch rounds. Use a milk bottle cap to punch out the centers; set centers aside. Lightly salt the rings and let sit for 20 minutes. Pat dry.
- Place beaten eggs in a shallow bowl.
- Mix panko, Parmesan cheese, cornstarch, garlic powder, onion powder, paprika, Italian seasoning, 1/2 teaspoon salt, and pepper together in another shallow bowl.
- Coat rings in this order: Dip in flour, egg, then panko, then dip in egg again, and panko again. Lay on a plate to rest for 5 to 10 minutes.
- Lay rings in the basket of an air fryer and spray with avocado oil.
- Air fry at 350 degrees F (180 degrees C) for 6 to 7 minutes. Flip rings and spray again with avocado oil; continue to air fry until golden brown, 6 to 7 minutes more.
- Meanwhile, for zucchini ranch dip, sauté zucchini centers in avocado oil until lightly browned and tender. Let cool.
- Place centers in the jar of a blender with sour cream, mayonnaise, buttermilk, dill, chives, parsley, garlic powder, onion powder, lemon juice, Worcestershire,1/4 teaspoon salt, and black pepper.
- Chill dressing for 30 minutes before serving. Make ahead if desired.
- Serve zucchini rings warm with zucchini ranch for dipping and enjoy!
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