Baked Zucchini Coins


  • 1/2 cup cornmeal
  • 1/4 cup whole wheat flour
  • 1 tsp salt
  • 1 tsp dried basil
  • freshly ground pepper
  • 1 zucchini
  • 1 egg
  • olive oil


  •  Mix flour, cornmeal, salt, basil and pepper on a plate.
  •  Beat egg in a small bowl.
  •  Slice zucchini into 1/4″ thick coins (you can do sticks, but its easier to brown them more evenly in the over 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 back at 425 for about 10 minutes per side, until golden brown.
  •  Serve with bottled blue cheese or ranch dressing.



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