Baked, Not Fried

I found this recipe from Janet is Hungry by way of Beth's blog, Our Sweet Life. I love fried zucchini, and thought the idea of baking it instead was great. It doesn't taste exactly the same as fried zucchini, but it is healthier and I enjoyed it. This is a great appetizer that comes together with very little prep. You can serve this with a variety of dipping sauces, from bleu cheese to ranch dressing to marinara.

Baked Zucchini Coins
from Janet is Hungry


1/2 cup cornmeal (I used Italian bread crumbs)
1/4 cup whole wheat flour (I used regular all-purpose flour)
1 tsp salt
1 tsp dried basil (I omitted this since I used Italian bread crumbs)
freshly ground pepper
1 zucchini
1 egg
olive oil

Preheat oven to 425F.

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 (use it generously - if you don't use enough olive oil, the zucchinis won't brown evenly). Arrange zucchini coins on cookie sheet and bake for about 10 minutes per side, until golden brown.

Serve with bottled blue cheese or ranch dressing. (I served this with ranch dressing and marinara sauce.)