Crispy Zucchini Coins

Crispy Zucchini Coins

Ready in 40 minutes
48 review(s) averaging 4.4. 89% would make again

Top-ranked recipe named "Crispy Zucchini Coins"

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My toddler gobbles these up!

"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

Ingredients

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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

Servings  

Preparation

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.

Credits

Added on Award Medal
Verified by stevemur

Grilled (George Foreman grill), and great on a burger. Yum, yum! photo by tlord4 tlord4

photo by promfh promfh

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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Reviews for Crispy Zucchini Coins All 48 reviews

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Reviews

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Easy to fix.
AESG 7 months 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 8 months ago
FullMetalBlonde 10 months 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 11 month 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 1 year ago
A little dry.next time I will add a little olive oil but great flavor. I will make tjem again.
mst2 1 year ago
susan293 1 year ago
These were a nice addition to our meal! Next time I'll use panko instead of fine bread crumbs. They tasted great dipped in spicy ranch dressing.
Lucifera 1 year ago
I absolutely love this idea!
hmchunn01 1 year ago
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