Course Appetizer, Desserts & Snacks, Side Dish, Vegetables
2medium zucchinisliced into ⅛ - ¼ inch rounds
2large egg whiteslightly beaten
½cupItalian style breadcrumbsor as needed
¼cupgrated Parmesan cheeseif you add more breadcrumbs, add half as much Parmesan
Heat the oven to 425°F. Lightly oil a heavy cookie sheet or ovenproof griddle and place on a rack in the middle third of the oven to heat.
While the oven and pan heat, prepare the zucchini coins by cutting them and placing them on paper towels. Sprinkle lightly with salt and allow to sit for about 5 minutes or until you see drops of moisture forming on the top; blot the moisture up with additional paper towels.
Place the breadcrumbs in a wide bowl and mix in the cheese. In another bowl place the lightly beaten egg whites. Using one hand, dip each coin into the egg white, coating both sides then drop into the breadcrumb mixture. Using the other hand (the dry hand) turn the coins to cover both sides with the breadcrumb mixture. Place on a wire rack as you complete all of the coins.
Once all the coins are done and the cookie sheet is hot, remove it from the oven and place the coins uniformly on the sheet, return to the oven and bake for 10 minutes; turn the coins and bake for 5 - 10 minutes more, depending on how soft you want the inside - the outside will remain crispy. Serve as a snack or side dish. Yummy plain or dipped in Ranch or Green Goddess dressing.
It is best to use a heavy-duty cookie sheet as a thin one will warp in the heat.