Crispy Zucchini Coins

Crispy Zucchini Coins

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

Ready in 40 minutes

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!"

Ingredients

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.

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


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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

Add my review

Not a hit. I used whole eggs. Would that make a difference. One would think that would enhance the flavor. Blah.
Saraboysen 11m ago

Awesome side dish
gcantlon 11m 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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