Baked Zucchini Coins

Ingredients

• 2 mediumzucchinis
• 30 ml (2 tablespoons)extra virgin olive oil
• 30 g (½ cup)panko breadcrumbs
• 50 g (½ cup)grated Parmesan cheese
• 1 teaspoongarlic powder
• ½ teaspoononion powder
• ½ teaspoonsmoked paprika
• 1 teaspoon, dividedfine sea salt
• ½ teaspoonfreshly ground black pepper
• To taste, optionalfresh parsley

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F). Line a large baking sheet with parchment paper; a light spray of cooking oil on the parchment is optional.

2. 2

   Slice the zucchini

   Wash and dry the zucchini, trim off the ends, then cut into even 6 mm (¼-inch) rounds.

3. 3

   Salt the rounds

   Lay the coins in a single layer on a clean kitchen towel or paper towels and sprinkle with ½ teaspoon salt. Leave for 20–30 minutes, then pat each coin firmly dry with paper towels.

4. 4

   Mix the coating

   In a shallow bowl, combine the panko, Parmesan, remaining ½ teaspoon salt, garlic powder, onion powder, smoked paprika and black pepper. Mix until the seasonings are evenly distributed.

5. 5

   Coat the zucchini

   Put the dried coins in a medium bowl, drizzle with 30 ml (2 tablespoons) olive oil and toss gently. Working in batches, press both sides of each coin into the breadcrumb mixture so it is well coated.

6. 6

   Arrange the coins

   Set the coated coins in a single layer on the prepared baking sheet, leaving space between them. Use two sheets if needed to avoid crowding.

7. 7

   Bake until golden

   Bake for 10–12 minutes, then carefully remove the sheet and flip each coin with tongs. Bake for a further 8–10 minutes, until deep golden, crisp at the edges and tender inside.

8. 8

   Garnish and serve

   Take the coins out of the oven and leave them on the baking sheet for a minute or two to firm up. Add finely chopped parsley if desired and serve while hot.

What are baked zucchini coins?

They are sliced zucchini rounds coated in breadcrumbs and seasonings, then baked until browned. This version pairs panko with Parmesan for a light, crunchy coating and a savoury finish.

The preparation draws on familiar Italian-American flavours of Parmesan, garlic and olive oil, with Japanese-style panko for extra texture. Salting and drying the zucchini helps the coating crisp rather than turn damp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 0g protein, 0g carbs, 0g fat.

The zucchini provides most of the carbohydrates, while the panko adds more; olive oil and Parmesan contribute much of the fat, and Parmesan supplies most of the protein. For a more complete plate, serve a portion alongside a protein-rich main and a fresh salad or other vegetables.

Why salt the zucchini first?

Moisture: zucchini releases water as it sits with salt, so the coating has less surface moisture to contend with in the oven.

Drying: pat the coins thoroughly after their 20–30-minute rest. The drier their surfaces, the better the breadcrumbs can cling and brown.

Building the coating

Panko: its larger, flaky crumbs make a lighter crust than fine breadcrumbs. Mix it well with the cheese and seasonings so each coin gets a balanced coating.

Parmesan: freshly grated cheese blends readily into the crumbs and brings saltiness and savoury flavour. The olive oil helps the mixture adhere to the zucchini.

Getting an even bake

Slice size: aim for rounds about 6 mm thick so they cook at a similar pace. A mandoline can help make them even, but use care when handling it.

Spacing: arrange the coins in one layer with gaps between them. If the tray is crowded, the zucchini is more likely to steam than brown.

When are they done?

Colour: look for a deep golden coating and browned edges after the second bake. Turn the coins after the first 10–12 minutes so both sides can crisp.

Texture: the outside should feel crisp and the zucchini inside should be tender. Let the coins rest briefly on the tray to firm up, then serve promptly.

Serving ideas

As a side: serve the coins alongside grilled chicken, fish or a simple pasta dish. Their crunchy coating also works well with a fresh green salad.

As a snack: bring them to the table straight from the oven, while the coating is at its crispest. A tomato-based dip is a simple accompaniment.

Recipe notes & tips

• Dry the zucchini well after salting to help the coating adhere and brown.
• Grate Parmesan from a block for a coating that mixes evenly with the panko.
• Coat the coins in batches so the breadcrumbs stay easy to handle.
• Leave space between the coins, using a second baking sheet if necessary.
• Flip each coin carefully with tongs halfway through baking.
• Serve soon after baking for the crispest texture.

Variations

• Add herbs: mix dried Italian herbs into the breadcrumb coating.
• Make it spicy: add a pinch of chilli flakes to the panko mixture.
• Use fresh garlic: add a small amount of finely grated garlic to the olive oil before tossing.
• Try another cheese: replace some of the Parmesan with finely grated pecorino.
• Add a dip: serve with marinara or a yoghurt-based dip on the side.

Common mistakes to avoid

• Skipping the salting: the coins can stay watery; rest them with salt, then pat them dry.
• Uneven slices: thin rounds may burn while thick ones soften; cut the coins to a consistent thickness.
• Damp zucchini: water on the surface can weaken the coating; dry each coin thoroughly.
• Crowded tray: the coins may steam instead of browning; leave gaps or use two sheets.
• Forgetting to flip: one side may brown more than the other; turn each coin after the first bake.
• Leaving them to cool too long: the coating softens as it sits; serve soon after baking.

How to store

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven until warmed through and crisped again; the coating may soften in the microwave.

Frequently asked questions