Tuesday, May 24, 2016

Shaky Bakey Zucchini Coins

Here we have Shaky Bakey Zucchini Coins served 
along with Turkey Burgers and roasted blue potatoes.
Makes 4-6 servings
Husband-Tested in Alice’s Kitchen

Have the kids help make this tasty side dish for dinner tonight.

2 zucchini
1 large egg
½ cup whole-wheat breadcrumbs
½ cup freshly grated Parmesan cheese
1 teaspoon pizza seasoning or ½ teaspoon oregano and ½ teaspoon basil
Kosher salt, to taste
Freshly ground pepper

Preheat the oven to 450F. Place a piece of parchment paper on a baking sheet.  (You can skip this part and just spray the baking sheet with some oil.) Set aside. Trim off the ends of each zucchini.  Slice crossways into ¼ inch slices.  Set aside.  In a shallow bowl, beat the egg slightly.  Set aside.  In a brown paper bag, add the remaining ingredients (breadcrumbs, cheese, and seasonings.) Place the slices (a few at a time) in the beaten egg.  Flip each slice over to coat both sides with the egg.  Put a few slices at a time in the bag with the breadcrumb mixture.  Close the bag tightly and shake a few times so that the zucchini slices are coated with the breadcrumb mixture.  Place the coated zucchini “coins” in a single layer on the baking sheet.  Continue until all the zucchini coins are coated and placed on the baking sheet.  Bake the zucchini coins for 25-30 minutes or until the coins are browned and fork tender.  Serve immediately.


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