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

1. Preheat oven to 400°F. 

2. Line a baking sheet with parchment paper.

3. Prepare the RINGS

   1. 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. 

   2. 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. 

   3. Top with a little more Italian herb blend and bake for 20-25 minutes or until crispy and golden brown

4. Prepare the DIP

   1. Heat the olive oil in a medium skillet over medium-high heat. 

   2. Sauté the zucchini centers for 3-5 minutes until fork tender. 

   3. Once done remove from the pan and transfer to the mini food processor. 

   4. Next, add in the lemon, milk, garlic, onion powder, salt, pepper, and pulse together until smooth. Taste and adjust any flavors if needed. 

5. Serve RINGS with DIP!

6. Store leftovers in an airtight container in the fridge.