Parmesan Zucchini Rings

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Crispy, cheesy, and irresistibly snackable, these Parmesan Zucchini Rings are a fun twist on fries or onion rings. Whether you bake or air fry them, they come out golden and full of flavor. Perfect for dipping, sharing, or hoarding all to yourself.

Ingredients:

  • 2 medium zucchinis
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika (optional)
  • Salt and black pepper, to taste
  • Olive oil spray or melted butter (for crisping)

Instructions:

  1. Prep the Zucchini:
    Wash zucchinis and slice into ½-inch thick rounds. Use a small round cutter or bottle cap to remove the centers, forming rings.
  2. Set Up Breading Station:
    Bowl 1: Mix flour with a pinch of salt and pepper.
    Bowl 2: Beat eggs until smooth.
    Bowl 3: Combine panko, Parmesan, garlic powder, paprika, salt, and pepper.
  3. Bread the Rings:
    Dredge zucchini rings in flour, then egg, then breadcrumb-Parmesan mix. Press well to coat.
  4. Cook:
  5. Oven: Preheat to 425°F (220°C). Arrange on parchment-lined baking sheet. Spray with olive oil. Bake 15–18 minutes, flipping halfway.
  6. Air Fryer: Preheat to 400°F (200°C). Air fry in a single layer for 8–10 minutes, flipping halfway.
  7. Serve:
    Serve hot with your favorite dip—marinara, garlic aioli, or ranch.

Variation

  1. Try it with yellow squash:
    Swap out the zucchini for yellow squash. They have a similar texture but a slightly sweeter flavor that pairs beautifully with the savory Parmesan coating.
  2. Add a spicy kick:
    Mix a pinch of cayenne pepper or crushed red pepper flakes into the breadcrumb-Parmesan mix. This gives the rings a subtle heat that balances out the richness of the cheese.
  3. Make it gluten-free:
    Use gluten-free panko and a gluten-free flour blend in place of the regular flour. It’s an easy swap that doesn’t compromise on crunch.

Cooking Notes

  1. Don’t skip the oil spray:
    A light mist of olive oil or brush of melted butter helps the coating crisp up beautifully—especially when baking. It also adds a little golden color and flavor.
  2. Keep them spaced out:
    Whether you’re baking or air frying, don’t overcrowd the pan or basket. Giving the rings room allows for better air circulation and even crisping.
  3. Flip halfway for even browning:
    This step might seem small, but flipping ensures that both sides get equally golden and crunchy, especially important in air fryers or ovens with hot spots.

Serving Suggestions

  1. Serve with dips:
    These rings are practically made for dunking. Marinara sauce offers a classic Italian pairing, garlic aioli gives it a rich twist, and ranch keeps things cool and creamy.
  2. Add to a party platter:
    Serve these rings alongside other finger foods like mozzarella sticks, stuffed mushrooms, or mini sliders for a fun and varied appetizer spread.
  3. Make it a meal:
    Pair with a fresh salad, grilled protein, or even a bowl of pasta for a satisfying lunch or light dinner. They also make a great crispy side for soup.

Tips

  1. Double-dip for max crunch:
    After your first round of breading, go back and dip the ring in egg and breadcrumbs again. This thicker layer crisps up even more during cooking and holds its texture longer.
  2. Press the coating on firmly:
    When coating with the breadcrumb mix, press gently but firmly to help it stick. This prevents bare spots and makes for a crispier, more even finish.
  3. Shred your own Parmesan:
    Pre-shredded cheese often has anti-caking agents that can mess with texture. Freshly grated Parmesan melts better, tastes richer, and gives the coating a nicer crunch.

Prep Time:

  • Prep Time: 10 minutes
  • Cook Time: 15–20 minutes
  • Total Time: ~30 minutes

Nutritional Information (Per Serving – approx. 6–8 rings)

  • Calories: 210
  • Protein: 9g
  • Sodium: 360mg

Frequently Asked Questions

  1. Can I make these ahead of time?
    Yes! You can bread the zucchini rings ahead of time and store them in the fridge for up to 24 hours before baking or air frying. To reheat, pop them back into the oven or air fryer for a few minutes to crisp them up again.
  2. What if I don’t have panko breadcrumbs?
    You can use regular breadcrumbs in a pinch, but panko gives the rings a lighter, crunchier texture. For an even crispier result, toast the breadcrumbs in a dry pan before using.
  3. Can I freeze them?
    Yes, once fully cooked and cooled, freeze the zucchini rings in a single layer on a baking sheet. Once frozen, transfer them to a bag or container. Reheat straight from frozen in the oven or air fryer until hot and crispy again.
  4. What dipping sauces go best with these?
    Classic marinara is a go-to, but garlic aioli adds richness and ranch brings a cool, herby contrast. Spicy sriracha mayo or tzatziki are great if you want to mix it up!

Conclusion

These Parmesan Zucchini Rings are the kind of snack that hits all the right notes—crispy, cheesy, a little garlicky, and endlessly dippable. They’re easy enough for a weeknight appetizer, fun enough for parties, and satisfying enough to turn into a light meal. Whether you bake or air fry them, you’ll end up with golden bites of veggie goodness that everyone will want more of.

Print
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Parmesan Zucchini Rings

  • Author: Avery
  • Total Time: ~30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Crispy, cheesy, and irresistibly snackable, these Parmesan Zucchini Rings are a fun twist on fries or onion rings. Whether you bake or air fry them, they come out golden and full of flavor. Perfect for dipping, sharing, or hoarding all to yourself.

Ingredients

Scale
  • 2 medium zucchinis
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika (optional)
  • Salt and black pepper, to taste
  • Olive oil spray or melted butter (for crisping)

Instructions

  1. Prep the Zucchini:
    Wash zucchinis and slice into ½-inch thick rounds. Use a small round cutter or bottle cap to remove the centers, forming rings.
  2. Set Up Breading Station:
    Bowl 1: Mix flour with a pinch of salt and pepper.
    Bowl 2: Beat eggs until smooth.
    Bowl 3: Combine panko, Parmesan, garlic powder, paprika, salt, and pepper.
  3. Bread the Rings:
    Dredge zucchini rings in flour, then egg, then breadcrumb-Parmesan mix. Press well to coat.
  4. Cook:
  5. Oven: Preheat to 425°F (220°C). Arrange on parchment-lined baking sheet. Spray with olive oil. Bake 15–18 minutes, flipping halfway.
  6. Air Fryer: Preheat to 400°F (200°C). Air fry in a single layer for 8–10 minutes, flipping halfway.
  7. Serve:
    Serve hot with your favorite dip—marinara, garlic aioli, or ranch.

Notes

  • Want extra crunch? Double-dip in egg and breadcrumbs before cooking.
  • Add shredded mozzarella to the breadcrumb mix for even cheesier bites.
  • Works great with yellow squash too!
  • Prep Time: 10 minutes
  • Cook Time: 15–20 minutes
  • Category: Appetizer, Snack, Side
  • Method: Baked or Air Fried
  • Cuisine: American

Nutrition

  • Serving Size: ~6–8 rings
  • Calories: 210
  • Sugar: 3g
  • Sodium: 360mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 9g
  • Cholesterol: 80mg

Keywords: zucchini rings, parmesan zucchini, baked zucchini, air fryer zucchini, veggie appetizer, low carb snack

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