Directions
- 1Slice the zucchini into thick rounds.
- 2Use a corer or bottle cap to remove the centers, creating ring shapes and saving the centers for the dip.
- 3In a large bowl, toss the zucchini rings with olive oil, cornstarch, seasoning, parmesan, breadcrumbs and a bit of water until well coated.
- 4Arrange the coated rings on an air fryer basket.
- 5Cook for 20-25 minutes, flipping once, until golden and crunchy.
- 6Warm 1 tbsp olive oil in a skillet and sauté the zucchini centers with a pinch of salt for 3-5 minutes until tender.
- 7Add the sautéed zucchini centers to a blender with lemon juice, vegan yogurt, tahini, and seasonings.
- 8Blend until smooth and creamy, then adjust flavor to taste.
- 9Serve the crispy zucchini rings with the dip.
Ingredients
- 3 medium zucchini
- 1 tbsp olive oil
- 4 tbsp cornstarch
- 0.5 cup breadcrumbs
- 2 tbsp vegan parmesan
- salt
- garlic powder
- paprika
- oregano
- onion powder
- black pepper
- zucchini centers
- 1 tbsp olive oil
- 1 juice of lemon juice
- 0.5 cup vegan yogurt
- 1 tbsp tahini
- salt
- garlic powder
- paprika
- oregano
- onion powder
- black pepper
Equipment
knifecutting boardbowlair fryerskilletblenderplate
Tips
- For more flavor, toss the hot zucchini rings in extra parmesan and spices right before serving.
- Best method for coating: mix olive oil directly in the bowl so the coating sticks evenly. If you skip this, spray the rings with oil once they’re on the tray instead.
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