Crispy Zucchini Coins

Crispy Zucchini Coins

50 reviews, 4.4 star(s). 88% would make again

Ready in 40 minutes

My toddler gobbles these up!


3 cup zucchini; - thinly sliced (about 1 lb.)
1/2 cup Bread crumbs; - seasoned Italian
3 tablespoon Parmesan cheese; - grated
1/4 teaspoon Pepper
2 each egg whites; lightly beaten
cooking spray

Original recipe makes 4



Preheat oven to 450 degrees. Combine bread crumbs, Parmesan, and pepper; mix well. Dip the zucchini slices in egg whites; dredge in bread crumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450 degrees for 15 minutes. Turn zucchini over; bake an additional 10-15 minutes or until outside is crispy and browned.

Note: Baking time might be a bit long check after 8-10 minutes on first side, second side may only need about 5 more minutes.

Verified by stevemur
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Grilled (George Foreman grill), and great on a burger. Yum, yum!


Calories Per Serving: 499 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Not a hit. I used whole eggs. Would that make a difference. One would think that would enhance the flavor. Blah.
Saraboysen 1y ago

Awesome side dish
gcantlon 1y ago

I made these to bring to a friends, Yummy and went over great. thanks
pattiriley 1y ago

Excellent! I had my daughter over for dinner, and I got 4 coins out of batch, do to how much she loved them! Thanks for sharing!
gothdragon 1y ago

Easy to fix.
AESG 2y ago

My boyfriend and I both really enjoyed this and will definitely make again. We used Panko instead of bread crumbs and next I think I may try it the other way. I didn't bake it for very long, maybe 7-8 mins on one side and 4-5 on the other-came out nice and crisp!
bdizzle 2y ago

loved this. i used onion salt instead of plain and doubled the parmesan. i served with the curry mayonaise dip from the sweet potato chip recipe. it was a perfect match.a favourite.
cat80 2y ago

I've made this several times. I've found the mushy vs dry factor that everyone is mentioning is based on the ripeness of the zucchini I buy. I suggest getting very firm barely ripe rather than any that give a little when you squeeze. I add different spices to the crumbs depending on what else I'm serving to be sure they are compatible. Good stuff!
AZClaire 2y ago

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