Description
These Oven Baked Zucchini Coins make a great vegetable side dish.
Ingredients
Scale
Zucchini Coins
- 2 medium zucchini, sliced into ¼-inch coins
- 2 large eggs
- 1 cup Italian seasoned breadcrumbs
- ½ cup finely grated parmigiano reggiano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Avocado or olive oil spray
Creamy Dill Dip
- ¾ cup sour cream
- 1½ tablespoons fresh dill, very finely chopped
- 1 small garlic clove, grated
- 2 teaspoons red wine vinegar
- 2 teaspoons lemon juice
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with foil and spray generously with oil spray.
- In a shallow bowl, whisk eggs.
- In a separate shallow bowl, mix 1 cup breadcrumbs, ½ cup grated parmigiano reggiano, 1 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, and ½ teaspoon kosher salt.
- Dip each zucchini coin into the egg, then coat both sides well in the breadcrumb mixture. Place on the oiled baking sheet in a single layer.
- Spray the tops of the zucchini generously with oil spray. Bake for 10 minutes, flip, and return to the oven for 5-10 minutes, or until golden.
- While the zucchini bakes, make the creamy dill dip. Combine ¾ cup sour cream, 1½ tablespoons chopped dill, the clove of grated garlic, 2 teaspoons red wine vinegar, 2 teaspoons lemon juice, and ¼ teaspoon kosher salt. Refrigerate until you’re ready to serve.
- Serve zucchini coins immediately with the creamy dill dip on the side.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers, Side Dishes
- Method: Oven