Baked Zucchini Coins (Serves 4)

Prep Time: 10 mins Cook Time: 20 mins

nut free


  • 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


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.

*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.


Weelicious Tomato Sauce for dipping