Do you know of a zucchini naysayer? Well make them these crunchy, light, delicious Baked Zucchini Coins and watch them change their tune in an instant!
We recently did a poll on the weelicious Facebook page asking parents what their kid’s favorite green vegetables is. While broccoli and peas ranked high on the list, zucchini was barely even mentioned. Maybe that’s because people aren’t familiar with how to prepare it. 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 baked zucchini coins are baked, which makes them crunchy on the outside and soft and tender inside — a real textural treat for kids (and Kenya gets a kick out of eating “coins” because he feels like he’s got edible pocket change on his plate). Add a little tomato sauce on the side and they’re the perfect side dish for your family to enjoy with any meal.
Images by Maren Caruso.
Baked Zucchini Coins
Ingredients
- 1/2 Cup whole wheat panko or bread crumbs
- 1/4 Cup parmesan cheese, grated
- 1/2 Tsp kosher salt
- 1/2 Tsp garlic powder
- 1 large egg
- 1/4 Cup flour
- 2 Medium Zucchini, cut into 1/4 inch coins
- canola or olive oil spray
Instructions
- Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
- Mix the first 4 ingredients in a bowl.
- Whisk the egg in a separate bowl.
- Place the flour in another bowl.
- 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.
- 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.
- Serve.
- *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.
Yummy! I would love to make these! Catherine, would I be able to pack these for a school lunch if I make them the night before? Thanks!
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Yes! Just below the recipe there is a button that says Print! Next to the Recipe Box and Ziplist buttons! 🙂
Is there any way to print?
I love zucchini but I can only get my 2yo to eat it when I add some to pasta. Maybe it’s because I usually steam it – thanks for the tip! I’ll have to try these soon!
Just made these last night with Weelicious Turkey Burgers! Delicious way to use garden zucchini in summer! I did find the prep time to be more like 20 min instead of 10.
I made these a couple of days ago, I wish I would’ve read the tips on how to make them faster, took me a while but totally worth it. They were delicious!
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