Baked Zucchini Coins Recipes

Steps:

• Line a dish with paper towels and set aside. Whisk the cornmeal, flour, basil, salt, cayenne, and pepper in a bowl.
• Beat the eggs in another bowl.
• Heat 1/4-inch vegetable oil in a skillet over medium heat until hot but not smoking.
• Working in small batches, toss the zucchini coins in the eggs, then coat in the cornmeal mixture to cover completely. Carefully drop the zucchini into the oil, and fry until golden brown, about 2 minutes on each side or until crisp. Remove from the oil with a slotted spoon and place on the prepared plate. Season with salt, cool slightly and serve.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
• Bake in the preheated oven until zucchini are tender and cheese is browned, about 15 minutes.

Steps:

• 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.

Steps:

• Preheat the over to 450 degrees Farenheit.
• Line a baking sheet with parchment paper.
• Mix together the cornflake crumbs and the seasoning, and salt and pepper to taste.
• Dip each zucchini slice in the egg white, then in the crumb mixture. Place dipped side up on the parchment.
• Bake for 10 minutes, and switch to the broiler for 5 minutes, until crisp to your liking.

Steps:

• Mix 1/2 cup of the flour with the potato flakes and parmesan cheese.
• Beat the eggs well, to the point where they start to hold air.
• Place the remaining flour, garlic salt and pepper in a 1 gallon zip bag. Add zucchini. Shake bag until well coated.
• Dredge zucchini slices in eggs until coated.
• Coat slices with potato, cheese and flour mixture.
• Place slices carefully into hot oil. Pan fry on each side until golden brown, about 2 min a side. Remove and place on paper towels to drain.

Steps:

• Preheat oven to 475°F.
• Cut zucchini horizontally into 1-inch slices and spread with Hidden Valley® The Original Ranch® Light Dressing (both sides).
• Lay on cookie sheet and sprinkle with Parmesan cheese.
• Bake for 10 minutes or until tops are lightly browned.