Baked Zucchini Coins

By devogirl

A lot of people tend to steam zucchini, which I find makes it a bit limp and so I can understand why kids don't take to a vegetable with that kind of texture. Since I'm always playing around with fun ways to prepare vegetables that kids are actually excited to eat, I decided to revisit zucchini this week.

Coincidentally, we've got zucchini growing in our garden right now and it's all over our farmer's market too. Zucchini has a very delicate flavor, so I focused on a simple preparation. These zucchini coins are baked, which makes them crunchy on the outside and soft and tender inside -- a real textural treat for kids.

Ingredients

• 1/2 Cup Whole Wheat Panko or Bread Crumbs
• 1/4 Cup Parmesan Cheese, grated
• 1/2 Tsp Salt
• 1/2 Tsp Garlic Powder
• 1 Large Egg
• 1/4 Cup Flour
• 2 Medium Zucchini, cut into 1/4 inch coins

Preparation

Step 1

1. Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
2. Mix the first 4 ingredients in a bowl.
3. Whisk the egg in a separate bowl.
4. Place the flour in another bowl.
5. Make an assembly line with the bowls, and first dip the zucchini coins into the
flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.
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
bread crumbs are golden.
7. Serve.