Ingredients
- Zucchini – fresh, firm, medium-sized with glossy skin
- Breadcrumbs – panko for extra crispiness or regular breadcrumbs
- Grated parmesan cheese – adds salty richness
2. Bread the Zucchini
Create a breading assembly line:
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Coat zucchini slices in flour
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Dip into the egg wash
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Coat in the breadcrumb mixture
Ensure each coin is evenly covered.
3. Arrange for Baking
Place breaded zucchini coins on a lined baking sheet in a single layer.
Make sure they are not touching.
Lightly spray with cooking oil.
4. Bake
Bake at 400°F (about 200°C) for 18–20 minutes, or until the coating turns golden and crisp.
Serve immediately with your favorite dipping sauce.
- Flour – helps the breading stick
- Egg – binding agent for the coating
- Garlic powder and salt – seasoning
- Cooking oil spray – helps achieve golden crispiness
Instructions
1. Prepare the Breading
In a shallow bowl combine:
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breadcrumbs
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grated parmesan
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garlic powder
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salt
Whisk the egg in a second bowl and place flour in a third bowl.
Notes
Slice Evenly
Cut zucchini into ¼-inch rounds for consistent cooking. A mandoline slicer works especially well.
Use the Wet Hand / Dry Hand Trick
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One hand for egg dipping (wet)
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One hand for breadcrumbs (dry)
This keeps the breading process cleaner.
Don’t Skip the Oil
A light spray of oil helps the breadcrumbs crisp and brown properly.
Avoid Crowding the Pan
If zucchini slices overlap, they will steam instead of crisp.
