Crispy Zucchini Rings

These Crispy Zucchini Rings are golden, ridiculously crunchy, and paired with a rich, garlicky dip that will completely change how you look at zucchini leftovers. Simple ingredients, massive crunch, and the ultimate finger food for when you want something cozy but light.

Course Appetizer, Side Dish, Snack

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 263kcal

Author Julia Maz

Ingredients

For the zucchini rings:

2 medium zucchini
2 tbsp olive oil
2 tbsp cornstarch
½ cup breadcrumbs
2 tbsp nutritional yeast
1 tsp paprika
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the creamy dip:

Reserved zucchini cores
1 tbsp olive oil
2 tbsp vegan mayonnaise
2 tbsp vegan sour cream
1 large garlic clove
2 tbsp fresh cilantro, chopped
¼ tsp salt

US Customary - Metric

Instructions

Wash the zucchini thoroughly and slice them into rounds about 0.5-inch (1.5 cm) thick.
2 medium zucchini
Use a small round cutter, any suitable round shape, or simply a knife to cut out the centers of each round to create rings. Do not discard the zucchini cores — we will use them to make a zero-waste sauce!
Toss the rings with olive oil, paprika, garlic powder, salt, black pepper, cornstarch, breadcrumbs, and nutritional yeast. Don't worry if the breading doesn't stick immediately; wait 5 minutes for the salt to draw out the moisture. If needed, press the breading firmly onto the rings with your hands.
2 tbsp olive oil, 2 tbsp cornstarch, ½ cup breadcrumbs, 2 tbsp nutritional yeast, 1 tsp paprika, 1 tsp garlic powder, ½ tsp salt, ¼ tsp black pepper
Arrange the zucchini rings in a single layer on a parchment-lined baking sheet and bake at 400°F (200°C) for 20–25 minutes until golden and crunchy.
While the rings are baking, heat the olive oil in a pan and sauté the reserved zucchini cores over medium heat until they are soft and lightly browned.
Reserved zucchini cores, 1 tbsp olive oil
Transfer the cooked cores to a blender, add the vegan mayo, vegan sour cream, crushed garlic, fresh cilantro, and salt, then blend until completely smooth and creamy.
2 tbsp vegan mayonnaise, 2 tbsp vegan sour cream, 1 large garlic clove, 2 tbsp fresh cilantro, chopped, ¼ tsp salt
Take the hot, golden rings out of the oven, dip them into the fresh creamy sauce, and enjoy!

Video

Notes

🔀 Recipe Variations

🔥 Spice it up If you love a little kick, throw a pinch of cayenne pepper or chili flakes into the breadcrumb mixture. You can also add a few splashes of your favorite hot sauce straight into the blender with the creamy dip for a spicy-garlicky vibe.

🌿 Swap the herbs Not a fan of cilantro? No worries at all. Swap it out for fresh dill or flat-leaf parsley in the sauce. Dill gives it a super fresh, classic summer flavor that pairs beautifully with the zucchini.

🧀 Make it extra "cheesy" If your family loves that savory, cheesy flavor, double the amount of nutritional yeast in the coating. It adds an extra layer of rich, umami goodness that makes the rings taste like they’re loaded with parmesan.

Air Fryer version If you don't want to heat up the big oven, you can easily pop these into an air fryer. Arrange them in a single layer (cook in batches if needed) and air fry at 390°F (200°C) for about 12–15 minutes, flipping halfway through until they are deeply golden and crispy.

🫙 Storage & Make-Ahead

🧊 Storage

These rings are definitely at their best right out of the oven, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To get that loud crunch back, do not use the microwave (it will make them sad and mushy!). Instead, pop them back onto a baking sheet in a 400°F (200°C) oven or into the air fryer for 3–5 minutes until they heat through and crisp up again.

⏳ Make-ahead tip

If you're hosting or just want to save time before dinner, you can slice the zucchini and hollow out the rings a few hours in advance. Just store the rings and the centers in separate containers in the fridge. Don't toss them with the oil and spices until right before you're ready to bake, otherwise the salt will draw out too much water ahead of time.

🍶 Saving the sauce

Unlike the rings, the creamy zucchini dip stores beautifully! Keep it in a sealed jar or container in the fridge for up to 4 days. It actually tastes even better the next day once the garlic and cilantro have had time to mingle. If you run out of rings, it doubles as an amazing spread for sandwiches or a dip for fresh veggie sticks.

Nutrition