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Baked Zucchini Coins Program

August 6, 2010

Steamed Zucchini? Boring! Fried Zucchini? Unhealthy! Baked Zucchini Coins? Crunchy and delicious!

Photo by Maren Caruso

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  1. Angel

    February 6, 2012 at 3:03 pm

    Reply

    Does anyone else find it difficult to maneuver this website? I love the concepts and ideas but when I go to find them there is nothing there. Help please

    • catherine

      February 6, 2012 at 3:08 pm

      Reply

      I know! I am so sorry. We are working on improving the site!

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  5. Xiomara

    October 9, 2011 at 12:55 pm

    Reply

    LOVE IT!!! I’m going to try it today!!

  6. Maggie

    September 23, 2011 at 5:37 pm

    Reply

    I finally got around to trying these. Fantastic! my 5 year old didn’t like them, but I forgot to provide catsup for dipping (I don’t do a lot of dipping foods with them). He might like it more later. My 2 year old had one. I might try salting the zucchini first and then taking the salt out of the recipe, to draw out some of the moisture. Maybe then they’d keep overnight? Not an issue for me, though, since I ate the entire zucchini!

  7. Maggie

    August 8, 2011 at 12:05 pm

    Reply

    Hello! I can’t wait to try this. When you say ‘half a teaspoon of garlic,” you mean garlic powder, right?

  8. Kim

    October 1, 2010 at 10:28 am

    Reply

    Tried these this week, as another option for using up that zucchini that continues to ripen out in the garden!

    While my 1-year old and 3-year old did not care for them (I think maybe the garlic powder was a bit too much for them), my husband & I *loved* them! I will definitely be making these again, and I’m sure my kids will warm up to them over time.

    Great recipe!

  9. Nancy

    August 27, 2010 at 1:39 pm

    Reply

    This is the best recipe that I have made from your website. Great way to use up summer vegetables like eggplant, too! It made a great snack, and my 3-year-old son made them with me. YUM! Thanks!

  10. Amy

    August 24, 2010 at 1:45 pm

    Reply

    Yes! Just made these with soy milk instead of egg, half whole wheat and half panko bread crumbs, and 1/8 cup nutritional yeast instead of parmesan cheese (we have a milk and egg allergy) and they were AWESOME!! Yummy!

  11. Deb

    August 11, 2010 at 8:10 pm

    Reply

    Love these! They were perfect and really brought out the delicate sweet flavor of the zucchini. Thanks!

  12. Michele

    August 9, 2010 at 6:05 pm

    Reply

    As I wait for my zucchini coins to finish baking, I was curious…what’s the best way to store these to keep fresh & crisp?

    • catherine

      August 10, 2010 at 4:00 pm

      Reply

      Sadly, this recipe is one of those eat it that day recipe. They get soggy in the fridge but you can freeze these before baking :)

  13. Alex

    August 8, 2010 at 8:40 am

    Reply

    I have asked you this before with a different recipe. My son does not like parmesan cheese. Can I make this without it, and it will still taste good? Or do you have another suggestion?

    • catherine

      August 9, 2010 at 3:12 pm

      Reply

      Since the bread crumbs already have other seasonings in them, you can make them without :) But just an FYI, the parmesan flavor is not too strong in this recipe :)



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