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Crunchy Baked Zucchini Coins

  • Author: Kathy Carmichael
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

Bite into these little zucchini coins for a fabulous appetizer or snack. Crunchy and delicious with very little fat and calories.


Ingredients

  • 2 medium green zucchinis, sliced in 1/4 inch rounds

FLOUR MIXTURE

  • 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)

PLANT MILK

  • 1 cup almond milk (or plant milk of choice)

Instructions

  • 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.