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Zucchini Rings

by Mercedes Sandoval featured in Veggie Rings 4 Ways

Inspired by


for 2 servings

  • nonstick cooking spray, optional
  • 3 large zucchinis


  • 1 cup
    whole wheat breadcrumbs, or panko crumbs (50 g) (115 g)
  • ½ cup
    grated parmesan cheese (115 g)
  • 2 teaspoons
    garlic powder
  • 1 teaspoon
  • 1 teaspoon
    dried oregano
  • 1 teaspoon
    dried basil
  • 1 teaspoon
  • ½ teaspoon
  • 3 eggs, beaten
  • 1 cup
    all-purpose flour (125 g)
  • dipping sauce, optional
    Calories 930
    Fat 22g
    Carbs 136g
    Fiber 11g
    Sugar 13g
    Protein 44g

Estimated values based on one serving size.



  1. Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
  2. Cut each zucchini crosswise into ½-inch (1 cm) slices. Use a 1-inch (2 cm) round cookie cutter to punch out the center of each zucchini slice.
  3. In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate bowl and whisk. Add the flour to a third bowl.
  4. Dredge the zucchini rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
  5. Arrange the zucchini rings on the baking sheet.
  6. Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
  7. Serve with your favorite dipping sauce.
  8. Enjoy!




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