Breaded Zucchini Coins

As much as I wish this was not the case, my children have a very defined range of vegetables they like at their young ages. I continue to offer the ones they will eat, and continue to offer new vegetables to gauge their interest level. I am confident that their preferences will change over the years and slowly but surely their vegetable repertoire will be much more sophisticated. I’ll be patient and encouraging as their taste preferences grow.

Preparing vegetables with a coating and dipping sauce sure helps the kid appeal and intrigue and that is what is done with this tasty zucchini coin recipe. This is a great recipe for children to help with and engaging them in the cooking and preparation process sure helps with buy-in!

 Why Healthy

  • Zucchini is low in calories, saturated fat, cholesterol and sodium, and is a great source of dietary fiber. Zucchini also offers valuable antioxidants, trace quantities of the B vitamins, folic acid, small amounts of vitamin C and calcium, and a healthy content of potassium.

 

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Breaded Zucchini Coins

Preparing vegetables with a coating and dipping sauce sure helps the kid appeal and intrigue and that is what is done with this tasty zucchini coin recipe.

Yield: Serves 4

Ingredients:

2 Large Zucchini
2 Large Egg Whites
1/2 Cup Whole Wheat Bread Crumbs or Whole Wheat Panko
1/2 Cup Shredded Parmesan Cheese
2 Teaspoons Garlic Powder
1 Tablespoon Oregano
1/8 Teaspoon Freshly Ground Pepper
1/4 Teaspoon Salt
Marinara Sauce

Directions:

Preheat oven to 425degrees F., and line a baking sheet with parchment paper.
Prepare zucchini by cutting into ½ inch coins. (Be sure not to cut the zucchini too thin or they will become a little soggy.)
Lightly beat egg whites in a bowl.
In a shallow bowl, mix together breadcrumbs, cheese and seasonings.
Dip zucchini slices into egg whites and then dredge in breadcrumb mixture pressings the crumb mix into each coin to adhere.
Place coated slices onto the prepared baking sheet.
Bake until golden for 25 minutes, turning over halfway through baking time.
Serve with marinara sauce.

 

One Response to “Zucchini Noodle “Pasta” with Creamy Avocado Basil Pesto Sauce”

  1. Andrew — April 7, 2016 @ 10:52 am

    Highly enjoyed this meal! Thank you, thank you!
    I will try to make it for my love.

    [Reply]

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