Zucchini coins are baked, which makes them crunchy on the outside and soft and tender inside — a real textural treat for kids.
1⁄2 Cup (8 tbs) (whole wheat)
1⁄4 Cup (4 tbs), grated
1⁄4 Cup (4 tbs)
2 Medium, sliced
Canola oil/Olive oil spray
1. Preheat oven to 450*F.
2. In three separate bowls,combine panko, cheese, salt and garlic powder in the first, beat an egg in the second and flour in the third.
3. Take one zucchini coin at a time, dip it in whisked egg, coat it with bread crumb mixture.
4. On a baking sheet, place these coins and pop it into the oven for 20 minutes.
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