Crispy Zucchini Coins

I mentioned in the previous post that there was still some squash left from last Saturday’s farmers’ market trip.  And that’s still true, but I did use one of the zucchini.  I could have fried these just as easily, but other than the obvious health benefit to baking them, I was just too tired to clean up from frying.  It’s a little messy.  With the baking method I was able to get these made up and in the oven and then make the rest of dinner while they cooked.  Aren’t they pretty?

Not much of a recipe to this.  It’s a 2 stage breading set up:  egg white and bread crumbs.  Dip, dredge, spray, bake.  It’s a little labor intensive, but pretty mindless kitchen work.  This is something your kids could absolutely help with.  It you want to make them look more like french fries to appeal to the anti-vegetable element in your family feel free to cut them in strips.  Just remember that they need to be thin or they won’t get crispy.

I cut these coins a little thicker than I would normally because I was more interested in being able to taste the zucchini than I was in having really crispy rounds.  The breading got cripy and the inside was the perfect crisp tender.  Yum.  The only thing I can recommend to improve these is a little marinara sauce for dipping, or Ranch if you prefer.  Enjoy!

Good? A darn good substitute for the greasy, chain restaurant appetizer
Easy? Yep.
Good for company? You bet.
Special shopping? No.

Crispy Zucchini Coins

Ingredients

1/2 cup Italian-seasoned breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
3 cups thinly sliced zucchini (about 1 pound)
2 egg whites, lightly beaten
Cooking spray

Preparation

Preheat oven to 450°.
Combine first 3 ingredients; stir well.
Dip the zucchini slices in egg whites; dredge in breadcrumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 20 minutes. Turn zucchini over; bake an additional 15 minutes or until outside is crispy and browned.

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