Here we have Shaky Bakey Zucchini Coins served
along with Turkey Burgers and roasted blue potatoes.
Tuesday, May 24, 2016
Shaky Bakey Zucchini Coins
Makes 4-6 servings
Husband-Tested in Alice’s Kitchen
Have the kids help make this tasty side dish for dinner tonight.
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.