Preheat your oven to 425°F (220°C). Wash and dry the zucchinis, then slice into rings.

Set up a breading station with flour in one bowl, beaten eggs in the second, and a mixture of breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper in the third.

Dredge each zucchini ring in the flour, dip in the egg, and coat with the breadcrumb mixture. Place on a baking sheet sprayed with cooking spray.

Bake the zucchini rings for 20 to 25 minutes until golden brown, flipping halfway through.

While baking, whisk together the sour cream, lemon juice, salt, and pepper for the dip.

Once baked, let the rings cool slightly and serve with the creamy zucchini dip.