Crunchy, cheesy, and utterly irresistible! These crispy zucchini rings are a low-calorie, low-carb dream, perfect for a healthy snack or side. Zucchini is packed with antioxidants and vitamin C, making this a delicious way to boost your health.
plus extra for the sauce
medium
grated
juice only
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.
Place the courgette rings on the prepared baking tray. Drizzle with 15ml of extra virgin olive oil. Sprinkle with 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of dried oregano, 0.5 tsp of black pepper, 0.5 tsp of salt, and the grated Parmesan cheese. Toss gently to ensure all rings are evenly coated.
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.
While the rings are baking, heat 15ml 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.
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, 0.5 tsp of black pepper, and 0.5 tsp of salt. Add 30ml of extra virgin olive oil. Blend until smooth and creamy, adding a splash of water if needed to reach your desired consistency.
Once the courgette rings are golden and crispy, remove them from the oven. Serve immediately with the creamy courgette dipping sauce.
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.