Crispy Zucchini Coins
- 2 zucchinis, thinly sliced to about ¼-inch thick rounds
- 1 ½ cups Panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- 1 large egg, beaten
- 2 tablespoons mayonnaise
Lay out a couple of paper towels and place the zucchini coins on them. Cover the zucchini coins with more paper towels, lay a large cutting board on them, and set an unopened can of beans (or tomatoes or whatever) on the cutting board so that there's pressure on the zucchini coins. Leave to sit for about 20 minutes. After 20 minutes, the paper towels will be wet and the zucchini coins will be relatively dry.
Preheat the oven to 400° F. Line a large baking sheet with parchment paper or a silicone baking mat.
In a shallow pie plate, combine the Panko breadcrumbs, Parmesan cheese, Italian seasoning, and salt & pepper; set aside.
In a second shallow dish, beat the egg and the mayonnaise together to form a wet sauce. Add a little water if it is too thick for lightly coating the zucchini coins.
Start by dipping the zucchini coins into the egg mixture and then dredge in the Panko mixture, pressing lightly to coat. Place the zucchini coins on the prepared baking sheet. Repeat until all of the zucchini coins are done.
Bake for 20 to 30 minutes, or until the zucchini coins are golden and crispy. Serve hot with your favorite dip.
- Yields: 2-4 servings
- Preparation Time: 20 minutes