Baked Parmesan Zucchini Coins
Recipe type: Appetiser
Serves: Large Bowl

Prep time: 
Cook time: 
Total time: 

  • 3 large zucchinis, cut into rounds ¼ inch thick
  • 3 large eggs
  • ½ cup flour
  • ½ tsp. garlic powder
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1½ cup bread crumbs
  • ½ cup Parmesan cheese, finely grated
  • 1 tsp. dried oregano

  1. Preheat oven to 425 degrees. Line two baking sheets with foil.
  2. Arrange 3 shallow, wide bowls or pie plates in a row. In the first bowl, stir together flour, ½ tsp. salt, and ½ tsp. pepper. In the second bowl, whisk together eggs, ½ tsp. salt, and ¼ tsp. pepper. In the third bowl, combine bread crumbs, Parmesan, oregano, and ½ tsp. salt.
  3. Working in batches, first dip zucchini in flour mixture, then transfer to egg mixture and toss until coated. Finally, coat zucchini in breadcrumb mixture.
  4. Arrange zucchini in a single layer on the baking sheets. Bake 15 minutes then using tongs, flip the coins over and cook for another 7 to 12 minutes more.Baked Parmesan Zucchini Coins


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