Crispy Baked Zucchini Rings

Score the zucchini with parallel cuts to create a textured surface. Cut each zucchini into 3 equal pieces.

Carefully core out the center of each piece and slice them into rings.

In a wide shallow bowl, whisk together flour, cornstarch, salt, ground paprika, and sparkling water to make a batter.

Dip the zucchini rings in the batter, then coat thoroughly on all sides with panko breadcrumbs.

Arrange the zucchini on a baking sheet lined with parchment paper. Lightly spray or brush with vegetable oil.

Bake in a preheated 190°C (375°F) convection oven for about 40 minutes until golden and crispy.

Mix together thick yogurt, mayonnaise, minced garlic, finely chopped parsley, dill, and salt.