Preheat the oven to 425°F (220°C). Line two large sheet pans and one small sheet pan with parchment paper.

Combine the panko breadcrumbs and Parmesan cheese in one mixing bowl. Mix until evenly distributed.

Crack the eggs into the second mixing bowl. Beat them lightly.

Slice the zucchini into 1/3-inch (8 mm) rounds. Keep the zucchini centers.

Cut out the center of each zucchini round with a small cookie cutter. Set the rings aside.

Combine 1 teaspoon salt, paprika, onion powder, dried basil, and dried oregano on a plate. Mix the seasonings.

Coat both sides of each zucchini ring in the seasoning blend. Shake off excess seasoning.

Dip each seasoned zucchini ring into the beaten eggs. Let excess egg drip off.

Press each ring into the Parmesan-panko mixture. Coat both sides thoroughly.

Arrange the coated zucchini rings in a single layer on the large sheet pans. Drizzle them with 1 tablespoon olive oil.

Bake the zucchini rings for 8 minutes. Flip the rings with a spatula.

Bake the flipped rings for 7 to 8 minutes. Remove them when deep golden and crisp.

Place the reserved zucchini centers on the small sheet pan. Drizzle them with the remaining 1 tablespoon olive oil.

Season the zucchini centers with the remaining 1/2 teaspoon salt. Toss to coat.

Roast the zucchini centers for 15 minutes. Remove them when softened.

Add the roasted zucchini centers, tahini, Greek yogurt, lemon juice, black pepper, basil, scallions, and garlic to the food processor. Blend until smooth.

Transfer the dip to a serving bowl. Serve it alongside the crispy zucchini rings.