Courgette Rings with Zero Waste Sauce
This is a lovely way to celebrate courgette season! Crispy on the outside, gooey in the middle,, these courgette rings are a brilliant way to turn a humble vegetable into something seriously moreish. Better yet, nothing goes to waste! The courgette centres are transformed into a creamy, tangy dipping sauce with yoghurt, tahini and lemon. Perfect as a snack, starter or side dish.
Takes 30 minutes
Serves 2
Ingredients
- 1 large Courgette approx. 250g
- 50 g Panko breadcrumbs Panko gives a much louder crunch than standard breadcrumbs
- 30 g parmesan – we used a plant based version
- 1 tbsp Cornstarch
- 3 tbsp olive oil
- Pinch salt
The High-Protein Zero-Waste Sauce
- Sautéed courgette centers
- 150 g yoghurt of choice
- 1 tbsp Tamari / soy sauce
- 1 tbsp Tahini
- 1 tsp dried garlic powder
- Juice of ½ Lemon
- Pinch salt
Instructions
- Slice the courgette into rounds approximately 1cm thick. Using the top of a bottle or a small round cutter, remove the centre of each slice to create rings. Set the centres aside for the sauce.
- In a large bowl, add the courgette, a generous pinch of salt and 2 tbsp of olive oil and mix well. Next grate in the parmesan, followed by the corn flour and bread crumbs. Mix together until each courgette round is nicely coated.
- Arrange the coated rings in a single layer in the air fryer basket. Air fry at 220°C for 10 minutes, turn them halfway through and bake again for 6-8 mins until golden and crisp on the outside..
- While the courgette rings are cooking, heat a little oil in a frying pan over medium heat. Add the reserved courgette centres and cook for 4–5 minutes until softened and lightly golden.
- Transfer the cooked courgette centres to a blender along with the yoghurt, tahini, tamari, garlic and lemon juice. Blend until smooth and creamy. Taste and adjust the seasoning if needed.
- Serve the crispy courgette rings warm with the zero-waste sauce for dipping.
