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Friday, July 12, 2013

Baked Zucchini Coins

I am posting this recipe because zucchini season is upon us. Betsy tested the recipe; I have an ongoing battle with squash bugs in my garden so I haven't tried it yet.

I perused the cookbook titled Weelicious by Catherine McCord because I thought it might have some good ideas for foods for kids. It has quite a few suggestions and I'd recommend the book to anyone cooking for small children. That said, I can hardly stand the cheese factor in the book and at the website and I'm not referring to a food item when I mention cheese. However, McCord is making an effort to help children in this country have better meals and I have to admire her for that. For the most part her recipes seem to have considerable merit, even if I often can't stomach (!) her choice of titles.


Baked Zucchini Coins

Serves 4

1/2 c whole wheat panko or bread crumbs
1/4 c parmesan cheese, grated
1/2 teas salt
1/2 teas garlic powder
1 large egg
1/4 c flour
2 medium zucchini, cut into 1/4 inch coins
canola or olive oil spray

Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.

Mix the first 4 ingredients in a bowl. Whisk the egg in a separate bowl. Place the flour in another bowl. Make an assembly line with the bowls, and first dip the zucchini coins into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.

Place all of the coins on the baking sheet/rack. Arrange so they’re not touching, spray with oil and bake for 20 minutes or until the bread crumbs are golden.  Serve.

*After finishing the coating process, place on a baking sheet and freeze for 30 minutes. Remove and place in a zipper bag, label, and freeze. When ready to eat – take them out of the freezer and put them in the oven adding at least another 3-5 minutes baking time.

Tomato Sauce for Dipping

1 T olive oil
1/2 onion, finely diced or grated
1/2 teas salt
1 clove garlic, minced
1/2 teas Italian herbs (or combination of dried oregano, dried basil, dried rosemary and dried thyme)
1 15 oz can tomato sauce
1 teas honey, sugar, or agave nectar

Heat the olive oil in a saucepan over medium heat and saute the onions and salt for 5 minutes. Add the garlic and herbs and continue to cook for 1 minute.

Add the tomatoes and sweetener and cook for 5-10 minutes or until slightly thickened.

Serve with zucchini coins or other dip-able foods or as a pasta sauce.

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