Baked Zucchini Coins

Baked Zucchini Coins  (Serves 4)

• Prep Time:10 minutes,
• Cook Time: 20 minutes,
• Total Time: 30 minutes,

Ingredients

• 1/2 cup whole wheat panko or bread crumbs
• 1/4 cup parmesan cheese, grated
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 large egg
• 1/4 cup flour
• 2 medium zucchini, cut into 1/4 inch coins
• canola or olive oil spray

Preparation

1. 1. Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
2. 2. Mix the first 4 ingredients in a bowl.
3. 3. Whisk the egg in a separate bowl.
4. 4. Place the flour in another bowl.
5. 5. Make an assembly line with the bowls, and first dip the zucchini coins into the
6. flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.
7. 6. Place all of the coins on the baking sheet/rack. Arrange so they’re not touching, spray with oil and bake for 20 minutes or until the
8. bread crumbs are golden.
9. 7. Serve.
10. *After step 5 place on a baking sheet and freeze for 30 minutes. Remove and place in a ziploc bag, label, and freeze. When ready to eat – take them out of the freezer and put them in the oven adding at least another 3-5 minutes baking time.

Notes: I mixed panko with bread crumbs, white whole  wheat flour and ofcourse skipped the egg and used milk instead.  I also cut them a little thinner.  After about 15 minutes I flipped them and cooked them for another 8-10 minutes.  Dean and I loved the coins!!

Recipe