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To make crispy baked zucchini coins, gather these ingredients: - 2 medium zucchinis, sliced into ½-inch thick coins - 1 cup breadcrumbs (preferably panko for extra crunch) - ½ cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1 large egg, beaten - Salt and pepper to taste - Olive oil spray (or a light drizzle) You can swap ingredients based on your taste or what you have at home. If you want a gluten-free version, try gluten-free breadcrumbs. You can also use nutritional yeast instead of Parmesan for a vegan twist. For a spicier kick, add cayenne pepper to the breadcrumb mix. If you don’t have smoked paprika, regular paprika works too. Fresh zucchini is key for this recipe. It gives the coins a nice crunch and rich flavor. Look for firm zucchinis with smooth skin. Avoid ones that are soft or have blemishes. Fresh zucchini also has more nutrients. When you use fresh produce, your dish tastes better and is healthier. To get the best results, choose zucchinis that are about 6 to 8 inches long. If they are too big, they may have larger seeds and a watery texture. Enjoy the process of selecting your zucchini; it sets the stage for a tasty snack! For the full recipe, check the earlier section. To start, gather your ingredients. You will need: - 2 medium zucchinis, sliced into ½-inch thick coins - 1 cup breadcrumbs (preferably panko for extra crunch) - ½ cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1 large egg, beaten - Salt and pepper to taste - Olive oil spray (or a light drizzle) First, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. This helps with easy cleanup. Next, grab a shallow bowl. Mix the breadcrumbs, Parmesan cheese, garlic powder, oregano, smoked paprika, salt, and pepper. In a separate bowl, beat the egg until smooth. This egg will help the coating stick. Now, take each zucchini coin. Dip it into the egg, letting any extra drip off. Then, coat it with the breadcrumb mix. Press gently to help it stick. Arrange the coated zucchini coins in a single layer on your baking sheet. Make sure not to overcrowd them. This step is key for getting them crispy! Lightly spray or drizzle olive oil over the coins. This helps them brown nicely. Bake them in the preheated oven for about 20-25 minutes. Flip them halfway through for even cooking. They should turn golden brown and crispy. Once done, remove them from the oven and let them cool slightly. To get the best crunch, use panko breadcrumbs. They add extra texture. Also, ensure the coins are spaced out on the baking sheet. This allows hot air to circulate around them. If you have a wire rack, place it on the baking sheet. This helps air flow under the coins too. Lastly, don’t skip the olive oil. It is crucial for that golden brown finish. For the full recipe, check the main article! If your zucchini coins are not crispy, check a few things. First, ensure you sliced the zucchini evenly. Uniform thickness helps them cook the same way. Second, don’t overcrowd the baking sheet. If they touch, they will steam instead of crisp. Lastly, use enough oil. A light spray or drizzle helps achieve that golden crunch. To enhance the flavor, try adding different spices. For a kick, mix in some cayenne pepper or chili powder. If you love herbs, fresh basil or parsley adds a nice touch. You can also swap the Parmesan for other cheeses. Try using cheddar or a dairy-free cheese for a new taste. These crispy baked zucchini coins shine when served hot. Pair them with marinara sauce for dipping, or serve with a cool yogurt dip. You can also place them on top of a fresh salad for added crunch. For a twist, use them as a side with grilled chicken or fish. For the full recipe, check out the complete instructions above. {{image_2}} You can switch up the coating for your zucchini coins. Instead of breadcrumbs, try crushed cornflakes for a fun crunch. You can also use almond flour for a gluten-free option. If you want a spicy kick, use seasoned tortilla chips instead. Mix things up to find your favorite! Adding spices can change the game. Try cayenne pepper for heat. You can also use Italian seasoning for a classic flavor. Fresh herbs like basil or thyme add freshness. Experiment with different spice blends to create your unique taste. Don't be afraid to get creative! Serve your crispy zucchini coins in fun ways. Try stacking them with layers of cheese and tomato sauce for a mini zucchini parmesan. You can also use them as a crunchy topping on salads. Pair them with a zesty dipping sauce, like ranch or spicy mayo, for an extra kick. Your guests will love the surprise! After you enjoy your crispy baked zucchini coins, let them cool. Place them in an airtight container. Keep them in the fridge. They stay fresh for up to three days. If you want to keep them longer, consider freezing. To bring back the crispiness, reheat the zucchini coins in the oven. Preheat your oven to 350°F (175°C). Place the coins on a baking sheet. Heat them for about 10 minutes. This helps restore their crunch. Avoid using the microwave, as it makes them soggy. You can freeze the zucchini coins before baking. Arrange them in a single layer on a baking sheet. Freeze them until solid, then transfer to a freezer bag. They can last up to three months in the freezer. When ready to eat, bake them straight from the freezer. Just add a few extra minutes to the baking time. For the full recipe, check the section above. To make zucchini coins crispy, you need to remove excess moisture. Start by slicing your zucchini into ½-inch thick coins. Then, sprinkle salt on them and let them sit for 10-15 minutes. This draws out water. Afterward, pat them dry with a paper towel. For the coating, use panko breadcrumbs for extra crunch. Make sure you evenly coat each coin and do not overcrowd the baking sheet. This allows hot air to circulate, which helps them crisp up nicely. Yes, you can easily make this recipe gluten-free. Just swap regular breadcrumbs for gluten-free panko breadcrumbs. Many stores offer a variety of gluten-free options. Check the label to ensure they fit your dietary needs. The rest of the recipe remains the same. You won't lose any flavor or texture with this simple change. Crispy baked zucchini coins pair well with many dips. Consider serving them alongside marinara sauce for a classic taste. You can also try a yogurt dip, which adds a cool touch. For a twist, add hot sauce or a spicy aioli. They also work well as a side dish with grilled chicken or fish. You can find more ideas in the Full Recipe section to inspire your meal. In this article, we explored the key ingredients and steps for making crispy baked zucchini coins. Fresh zucchini is essential for the best taste. I shared tips for prep, baking, and serving to help you succeed. We also discussed variations and storage tips for leftovers, ensuring you enjoy them later. Remember, the right spices can enhance the flavor. Don't hesitate to experiment and find what you love. Enjoy your cooking journey with these delicious zucchini coins!

Crispy Baked Zucchini Coins

Enjoy a deliciously crispy snack with these baked zucchini coins! Perfect for a healthy appetizer or side dish, these easy-to-make bites feature a crunchy panko coating, Parmesan cheese, and a blend of savory spices. Simply coat the zucchini in egg, dip in the flavorful breadcrumb mix, and bake for that perfect golden crunch. Click through for the complete recipe and transform your zucchini into a mouthwatering treat the whole family will love!
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Ingredients
  

2 medium zucchinis, sliced into ½-inch thick coins

1 cup breadcrumbs (preferably panko for extra crunch)

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 large egg, beaten

Salt and pepper to taste

Olive oil spray (or a light drizzle)

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

    In a shallow bowl, mix together the breadcrumbs, Parmesan cheese, garlic powder, oregano, smoked paprika, salt, and pepper.

      In a separate bowl, beat the egg until it's smooth.

        Dip each zucchini coin first into the beaten egg, allowing any excess to drip off, and then coat it with the breadcrumb mixture, pressing gently to help it stick.

          Arrange the coated zucchini coins in a single layer on the prepared baking sheet. Ensure not to overcrowd them for maximum crispiness.

            Lightly spray or drizzle olive oil over the zucchini coins to help them brown during baking.

              Bake in the preheated oven for about 20-25 minutes, or until the coins are golden brown and crispy, flipping them halfway through for even cooking.

                Once done, remove from the oven and let them cool slightly before serving.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the crispy zucchini coins on a platter with a side of marinara sauce or a yogurt dip for added flavor and a pop of color.