A few weeks ago, I made zucchini coins for dinner. I had some sliced zucchini in the fridge, leftover from when I made my Four-Layer White Lasagna with Oven-Roasted Vegetables. Incidentally, that’s how I make a lot of kitchen decisions: what’s in the fridge? What will go bad if I don’t use it soon?
The DH does the food shopping in our family, and while I can and often do make lists for him, I also find unexpected things in the grocery bags. Which makes cooking an adventure! Like the container of what I think is guava paste, that we have in our fridge. Or the giant rock-hard circle of what I assume is brown sugar, that is in our cupboard. And various jars of things that struck his fancy. Given that I have a waste not, want not philosophy, I will eventually get to using them. But today’s recipe is about using (up) zucchini! (Anyone who’s ever had a bumper zucchini crop, take note!)
Think of them as healthy fries, but low-fat and with nutrition. Definitely tasty, and healthy too — this is how to eat your fries and still feel energized after!
Baked Zucchini Coins
- 1 zucchini
- 1 egg
- 2/3 c. breadcrumbs
- 1 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/4 tsp. chili powder
- salt and pepper to taste
Slice zucchini into rounds. Beat egg in a bowl and set aside. Mix breadcrumbs and spices in another bowl. Dip each piece of zucchini into the beaten egg, and then into the breadcrumb mixture. Place on a cookie tray. Bake at 350 degrees for 15 minutes and then flip over and bake until golden on both sides. Serve warm with ketchup and enjoy!
Pro-Tip: Make these super-duper low-fat by only using egg whites. Seriously low-fat, while not losing any of the taste.
Tasty, yes? The flavouring is totally up to you. Add more spice, add in parmesan cheese…whatever strikes your fancy! And then post your flavouring in the comments so we can ooh and ahh, and try your version! *grin*
Next Post: Lemon Meringue Tartlets, baby! Easier than you think.
Post-Pub Edit: A modern version of the Que Sera Sera question: “Will I ever go viral?” I’m doing my bit by joining in a recipe link-up, up at Christy Jordan’s site over here. I do love that site!
I tried this yesterday and my guys almost fought over them. Instead of using an egg, I substituted leftover yogurt. Since I am from southern middle Tennessee, I deep fried them. Next time I will try baking them in the oven and see if anyone notices.
Oooh, with your freshly grown produce, they must have tasted terrific! And deep-frying anything makes it tasty! Plus, the yoghurt and zucchini balance out the deep frying, right? 🙂