Clare's Baked Zucchini Coins
"There are lots of baked zuke recipes on 'Zaar. Here is my take. I only dip a single side so I don't have to worry about flipping them, but you can certainly dip both and flip them during baking. Of course, the amount of seasoning and egg white you use will depend on the size of your zucchini. Sometimes I'll add some grated parmesan or extra cayenne pepper. DH likes to dip these in ketchup."
photo by ChefLee
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 2 medium zucchini, sliced 1/4-inch thick
- 1 -2 egg white, beaten with a bit of water
- 1⁄4 cup fine corn flake crumbs
- 1 tablespoon Old Bay Seasoning (to taste)
- salt and pepper, to taste
directions
- Preheat the over to 450 degrees Farenheit.
- Line a baking sheet with parchment paper.
- Mix together the cornflake crumbs and the seasoning, and salt and pepper to taste.
- Dip each zucchini slice in the egg white, then in the crumb mixture. Place dipped side up on the parchment.
- Bake for 10 minutes, and switch to the broiler for 5 minutes, until crisp to your liking.
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Reviews
-
I really love the idea of these, but found that I am not a huge fan of Old Bay. I will try again in the future with different seasonings, cause I KNOW I will love them without it. Thanks for sharing. -
These are wonderful and easy to make!! This high temperature makes the zucchini bake up just like fried zucchini only better. I think it tastes better than fried (and it's lots better for you) because it is not all greasy like a fried one would be so it lets the flavor of the vegetable come through!! I love the Old Bay Seasoning in it and I could see doing all different types of seasonings with this one, whatever flavor you want to make them would turn our great!! Thanks!!!
RECIPE SUBMITTED BY
<img src="http://www.offthecuffphotography.info/Personal/kitchen 1-12-08 035 tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/WILD NOV 1 2007 018 resized tiny.jpg">
Me in my kitchen, and at the Wild game.
I am a photographer, portrait and fine art, and I am a yoga instructor. Besides cooking, I enjoy fitness and yoga, reading, organizing, gardening, puzzles, family, and HOCKEY. GO WILD!!!! I love to cook for my large husband...he is a natural powerbuilder and has a lot of muscle to feed. People ask how he got so "huge" and he has to answer, my cooking of course!
We both work out a lot, so we eat a lot of healthy food...I cook a LOT! The recipes I post and save to my cookbooks are usually healthy and lower calorie, or can be adapted to be so.
<img src="http://www.offthecuffphotography.info/Personal/Garlic tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/Press It tiny.jpg">
Garlic is the best!
<img src="http://www.offthecuffphotography.info/Personal/Kitchen Series Jan 2008 210 EDIT GRIT BORDER tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/Kitchen Series Jan 2008 192 HARD LIGHT ILL GRIT BORDER2 tiny.jpg">
Yummy veggies!
