If you’re searching for a way to introduce zucchini into the old repertoire, this is a good one, because most everything is better with a bit of crunch and a bit of cheese.
And can you imagine a world where these zucchini coins were actual currency? “Hello, my good sir, I would like to purchase that mid-length coat, in the dark misty sage, size extra large.” “Why of course, my dear lady. That will be 100 Parmesan Zucchini Coins. Shall I wrap it for you, or would you like to wear it out?”
I was going to make this with Panko bread crumbs, but then realized I had run out. But running out of bread crumbs can be an inspiration waiting in the wings, as you rummage through your cabinets deciding what to crush in place of the bread crumbs, and on this occasion a bag of open tortilla chips saved the day. The salt in the chips means that you will probably want to skip any additional salt in the recipe.
Make sure to use small, firm zucchini for this. Larger zucchini will likely be waterier, and not hold up as well to being dipped and baked without turning mushy. This recipe is especially nice as it gives you a crispy crunchy vegetable without frying, just the heat from your good old oven (oh, yes, and those tortilla chips).
Crunchy Parmesan Zucchini Coins
- 2 small zucchini
- ½ cups finely crushed tortilla chips see Note
- ⅓ cups finely grated Parmesan cheese
- 2 large eggs
- Freshly ground black pepper to taste
- Marinara sauce for dipping for dipping, optional
- Preheat the oven to 450°F and spray a baking sheet with nonstick spray. Slice the zucchini into ¼-inch thick slices.
- In a small shallow bowl or container combine the crushed tortilla chips and the Parmesan. In another small shallow bowl or container beat the eggs with the pepper.
- Dip the zucchini slices into the beaten egg, then press them on both sides into the tortilla chip-Parmesan mixture to coat (it won’t be a solid coating; you’ll be able to see bits of zucchini peeking out between the crumbs). Transfer them to the baking sheet in a single layer, with a bit of space between them. Bake for about 25 minutes until golden brown. Serve warm with the marinara sauce if desired.
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