Zucchini Parmesan Crisps with Ranch Dressing Dip

Zucchini gets a light and crispy turn coated with Panko bread crumbs, Parmesan cheese and fresh thyme, and then baked in the oven instead of fried. Slice your zucchini rounds uniformly so they bake evenly. Baking these at high heat, and with the dip in egg whites, creates a nice crisp crust on both sides of the zucchini. Depending on the size of your zucchini you may need an extra egg white in addition to the one I call for in the recipe. Have one on hand just in case. I don’t use oil on the baking sheet, instead I used a piece of parchment paper to keep the zucchinis from sticking to the pan.

1 lb zucchini (~ 3 medium)
1 egg white
1/3 cup + 1 Tbsp. panko breadcrumbs
1/3 cup + 1 Tbsp. Parmesan cheese, finely grated
4-5 sprigs fresh thyme leaves, stripped from the stem
¼ tsp. kosher salt
black pepper, freshly ground
pinch cayenne pepper

Ranch Dressing Dip:
3 Tbsp. mayonnaise
2 Tbsp. buttermilk
2 Tbsp. sour cream
1 tsp. champagne or white vinegar
1 clove garlic, pressed or finely minced
1 Tbsp. chives, chopped
1 Tbsp. Italian parsley minced
1 tsp. sea salt
½ tsp. black pepper, freshly ground
½ tsp. dried dill
¼ tsp. onion powder
1 pinch cayenne pepper

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6) and line a baking sheet with parchment paper.

Trim the ends of the zucchini and then slice into rounds about ¼" thick.

Whisk the egg white in a small bowl. Mix the remaining ingredients in another small bowl until combined.

Dip the zucchini rounds into the egg white to coat both sides then using a fork, scoop the zucchini rounds into the panko breadcrumb mixture and flip both sides, gently pressing the breadcrumbs into the zucchini.

Place in rows on the baking sheet and bake for 20-25 minutes or until the tops are golden and crisp.

Ranch Dressing Dip:
Mix all of the ingredients together in a small bowl. Add more buttermilk for desired consistency. Refrigerate until ready to serve.

Serve immediately with Ranch Dressing Dip.