Crispy, golden, and completely irresistible, these baked zucchini rings with garlic herb aioli are the ultimate healthier appetizer or snack.

They’re coated in a crunchy Parmesan‑panko mixture, baked (or air‑fried!) until perfectly crisp, and paired with a creamy homemade dipping sauce that takes every bite over the top.

Whether you’re looking for a lighter alternative to onion rings, a family‑friendly veggie recipe, or a summer zucchini idea that actually gets devoured, these zucchini rings deliver big flavor with simple ingredients.

Looking for even more cleaner crispy appetizers to please a crowd? Try my homemade Air Fryer Mozzarella Sticks!

These crispy baked zucchini rings are everything you want in a healthier appetizer: crunchy, cheesy, and packed with flavor.

Fresh zucchini slices are coated in a Parmesan‑panko breading, lightly misted with oil, and baked on a wire rack for maximum airflow and crunch.

You can also make them in the air fryer for an even crispier finish.

Serve them with a homemade garlic herb aioli dipping sauce for a restaurant‑style snack that’s gluten‑friendly, kid‑approved, and perfect for summer produce season.

These zucchini rings are ideal for game day, cookouts, or anytime you need a quick and delicious veggie side.

Why You’ll Love These Crispy Baked Zucchini Rings

• Ultra crispy without frying — The wire‑rack method and air fryer option guarantee crunch.
• Simple, wholesome ingredients — Zucchini, Parmesan, panko, and pantry spices.
• Pairs perfectly with garlic herb aioli — Creamy, tangy, and the perfect contrast to the crispy coating.
• Kid‑friendly and veggie‑forward — A fun way to use up summer zucchini.
• Baked or air‑fried — Two methods so you can choose your crunch level

Key Ingredients

2 medium zucchini (the bigger your zucchini the longer they’ll need to crisp up)
2 tbsp arrowroot starch, or cornstarch
3 tbsp panko breadcrumbs, or chip crumbs, or pork rind crumbs to keep them low carb
3 tbsp grated parmesan cheese, plus more for topping
Extra Virgin Olive Oil Spray
1/2 tsp – 1 tsp each- salt, garlic powder, onion powder, paprika, pepper
Garlic Herb Aioli
1/4 cup avocado oil mayo
1/4 cup plain greek yogurt
1 tsp dijon mustard
1 tbsp fresh parsley, finely chopped

Process

Slice your zucchini into rings, then use an apple corer, or similar size tool to remove the centers for that classic ring shape
Use a towel or paper towels to press on the sliced zucchini rings to remove any excess moisture
Place rings in a large bowl and toss with arrowroot, then add breadcrumbs, parmesan, and spices and toss to fully coat. If the mixture isn’t adhering fully spray with olive oil spray and shake again
For baking- place rings on a wire rice overtop a baking sheet, spray with olive spray spray, and bake at 425 for about 25 minutes, flipping halfway through
For even more crisp broil for 1-2 minutes to finish
For air fryer- line zucchini rings in the air fryer so there is no overlapping, give a quick spritz of olive oil spray and cook at 400 for 12 minutes, flipping halfway. Check for crispness and air fry a couple more minutes if needed
When finished place on a paper towel to absorb any excess oil or liquid, then you should have perfect crisp
For the aioli- mix ingredients together in a bowl
Top your chips with extra parmasean and parsley and enjoy right away for ultimate crisp

FAQ

How do I make them extra crispy?

Use a wire rack, bake at 425°F, and finish with a 1–2 minute broil. In the air fryer, cook at 400°F and don’t overcrowd the basket.

Can I make these in the air fryer?

Yes! Air fry at 400°F for 10–12 minutes, flipping halfway. They get even crispier than the oven version.

Do I need to salt the zucchini first?

Not for rings. Because they’re sliced thicker and coated well, they don’t release too much moisture.

Can I make them gluten‑free?

Absolutely — use gluten‑free panko and make sure your Parmesan is certified GF.

Can I prep them ahead?

Yes. Bread the rings and refrigerate for up to 12 hours. Bake right before serving for best texture.

Crispy Baked Zucchini Rings with Garlic Herb Aioli (Easy & Addicting)

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Servings:

Ingredients

2 medium zucchini the bigger your zucchini the longer they’ll need to crisp up
2 tbsp arrowroot starch or cornstarch
3 tbsp panko breadcrumbs or chip crumbs, or pork rind crumbs to keep them low carb
3 tbsp grated parmesan cheese plus more for topping
Extra Virgin Olive Oil Spray
1/2 tsp – 1 tsp each- salt garlic powder, onion powder, paprika, pepper

Garlic Herb Aioli

1/4 cup avocado oil mayo
1/4 cup plain greek yogurt
1 tsp dijon mustard
1 tbsp parsley finely chopped

Instructions

Slice your zucchini into rings, then use an apple corer, or similar size tool to remove the centers for that classic ring shape
Use a towel or paper towels to press on the sliced zucchini rings to remove any excess moisture
Place rings in a large bowl and toss with arrowroot, then add breadcrumbs, parmesan, and spices and toss to fully coat
For baking- place rings on a wire rice overtop a baking sheet, spray with olive spray spray, and bake at 425 for about 25 minutes, flipping halfway through
For even more crisp broil for 1-2 minutes to finish
For air fryer- line zucchini rings in the air fryer so there is no overlapping, give a quick spritz of olive oil spray and cook at 400 for 12 minutes, flipping halfway. Check for crispness and air fry a couple more minutes if needed
When finished place on a paper towel to absorb any excess oil or liquid, then you should have perfect crisp
For the aioli- mix ingredients together in a bowl
Top your chips with extra parmasean and parsley and enjoy right away for ultimate crisp