Crispy Courgette Rings with Dipping Sauce
I used to think healthy snacks meant sacrificing flavour, but these Crispy Courgette Rings changed everything. You'll be hooked on these crunchy, cheesy delights—a low-carb, antioxidant-rich treat that feels delightfully indulgent. Whip up this Mediterranean side in minutes and give your vitamin C levels a tasty lift.
Ingredients
extra virgin olive oil4 tbsp
courgette400 gmedium
black pepper4 pinch
salt4 pinch
garlic powder2 tsp
onion powder2 tsp
oregano2 tsp
parmesan cheese40 ggrated
lemon0.5 whole
garlic cloves2 clove
Instructions
Chef's Tips
For an extra kick, add a pinch of chilli flakes to the courgette rings before baking.
If you don't have an apple corer, you can use a small knife to carefully cut out the centres, or simply slice the courgettes into half-moons for a similar effect.
The dipping sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
Prepare the Oven and Courgettes
Preheat your oven to 200°C (180°C fan/Gas Mark 6) and line a baking tray with baking paper. Wash the courgettes. Slice the courgettes into 1.5 cm thick rounds. Using an apple corer or a small round cutter, carefully remove the centre from each courgette slice, creating rings. Set aside the courgette centres for the dipping sauce.
Season the Courgette Rings
Place the courgette rings on the prepared baking tray. Drizzle with 1 tbsp of extra virgin olive oil. Sprinkle with 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of dried oregano, a pinch of black pepper, pinch of salt, and the grated Parmesan cheese. Toss gently to ensure all rings are evenly coated.
Bake the Courgette Rings
Arrange the seasoned courgette rings in a single layer on the baking tray. Bake for 15-20 minutes, or until golden brown and crispy. Flip them halfway through cooking for even crispiness.
Sauté Courgette Centres
While the rings are baking, heat 1 tbsp of extra virgin olive oil in a small frying pan over medium heat. Add the reserved courgette centres and sauté for 5-7 minutes until softened and lightly browned. Remove from heat and let cool slightly.
Prepare the Dipping Sauce
In a food processor, combine the sautéed courgette centres, juice of half a lemon, 2 cloves of garlic, 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of dried oregano, a pinch of black pepper, pinch of salt. Add 2 tbsp of extra virgin olive oil. Blend until smooth and creamy, adding a splash of water if needed to reach your desired consistency.
Serve
Once the courgette rings are golden and crispy, remove them from the oven. Serve immediately with the creamy courgette dipping sauce.
