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Ingredients
| cornmeal: 1/2 cup |
| whole wheat flour: 1/4 cup |
| salt: 1 tsp |
| dried basil (ground): 1 tsp |
| black pepper (fresh ground) |
| zucchini squash: 1 whole squash |
| eggs: 1 |
| olive oil |
Baked Zucchini Coins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Mix flour, cornmeal, salt, basil and pepper on a plate.
- Beat egg in a small bowl.
- Slice zucchini into 1/4" thick coins (its easier to brown them more evenly in the oven if they are coins because you only have to flip them once).
- Dip zucchini into egg and then into cornmeal mixture.
- Coat a parchment lined cookie sheet with a couple of tablespoons of olive oil. Arrange zucchini coins on cookie sheet and bake at 425° for about 10 minutes per side, until golden brown.
- Serve with bottled blue cheese or ranch dressing as an appetizer or with steak and salad for a meal.