PREP: 5 min | COOK: 20 min | SERVINGS: 2
EQUIPMENT
Cutting board
Apple corer
Large rimmed baking sheet
Medium skillet
Mini food processor
RINGS
3 medium zucchinis
1 tablespoon olive oil
½ teaspoon each:
Salt
Garlic powder
Onion powder
Italian herb blend
2 tablespoons grated parmesan cheese or nutritional yeast
DIP
¼ cup plain yogurt
1 teaspoon olive oil
½ lemon, squeezed
2 teaspoons lemon zest
1 clove garlic
1 teaspoon onion powder
Sauteed zucchini innards
Salt and pepper to taste
Preheat oven to 400°F.
Line a baking sheet with parchment paper.
Prepare the RINGS
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/yeast 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
Prepare the 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 RINGS with DIP!
Store leftovers in an airtight container in the fridge.
CHEF: Stella Drivas, Hungry Happens
SUBMITTED BY: Kristine Peterson
SOURCE: https://hungryhappens.net/easy-parmesan-zucchini-rings/#recipe