Crunchy Baked Zucchini Coins are crispy on the outside and soft and warm on the inside. Although these zucchini coins are a great appetizer, they also are a prefect side dish or a snack.
Despite the savory and delicious taste, these crunchy baked zucchini coins are low in calories and contain little to no fat. In fact, they contain very few ingredients and are simple to make.
First, you need three shallow bowls. One bowl is for the almond (or any plant milk). Then, you use the second bowl for the flour mixture. And, the last bowl is for the bread crumb mixture. Although I used Panko bread crumbs, you can use any gluten-free Panko available at the grocery store.
Lastly, you just need two medium zucchinis (I used green one, but you may use yellow).
The dipping sauce selection is yours. I used Ketchup with Sriracha. You could also use vegan ranch or try my Vegan French Dressing! To be honest, these little devils don’t even need sauce at all.Print
Bite into these little zucchini coins for a fabulous appetizer or snack. Crunchy and delicious with very little fat and calories.
- 2 medium green zucchinis, sliced in 1/4 inch rounds
- 1 cup almond flour (or any flour rod choice)
- 1/4 cup nutritional yeast
BREAD CRUMB MIXTURE
- 1 1/2 cups Panko Bread Crumbs
- 1 teaspoon seasoning salt (I used Monterey Steak Seasoning)
- 1 cup almond milk (or plant milk of choice)
- Pre-heat oven to 350 degrees
- Use a silicone baking mat or parchment paper to line a baking sheet
- Cut zucchini into 1/4 inch coins
- Arrange three separate, shallow bowls: 1 for plant milk, 1 for the flour mixture and 1 for the bread crumb mixture.
- Dip each coin in plant milk, then in the flour mixture, then back in the plant milk, then in the bread crumb mixture.
- Make sure each coin is completely covered.
- Lay each coin on the baking mat/baking sheet
- Bake for 30 minutes until crispy
- Arrange the coins on a plate and serve with your favorite dip, or eat just as they are! You won’t be disappointed.