Baked Parmesan Zucchini Coins
1 medium zucchini, sliced thinly
1 egg, beaten
1/2 cup whole grain bread crumbs
1/2 cup grated parmesan cheese
1/4 cup flour (I used whole wheat)
Serves two adults and one child.
Preheat your oven to 350 degrees and lightly oil a baking sheet.
First, dip a coin in the egg and turn it to coat it on all sides. Then, coat it with flour. Follow this by another dip in the egg bowl, and finish with a coating of the bread/cheese mixture. Place on the tray and continue until you have all your coins coated. It's helpful to have a paper towel nearby as your hands will get sticky.
The cheese and bread made a nice, crisp coating, but not too crisp that it was difficult for Meghan to eat. These were really good plain, but think they would be great with a tomato dipping sauce. For Meghan, I cut the coin into quarters so they would be in bite-sized pieces for her. The adults ate them whole.
If you make these with some added spices, let me know how they turn out! I'm happy to have another vegetable option for Meghan in my repertoire.