085 / 100 · Breads, Spreads, and Little Bites

Crisp Zucchini Coins with Parmesan

4 appetizer portions Active 20 min Total 40 min

Thin zucchini rounds make a crisp little bite when their coating is light and the tray is not crowded. Parmesan and plain panko create a golden shell around a soft center, with no seasoned crumb mix needed. Pat the zucchini dry before coating and use one hand for the egg and the other for the crumbs; the work goes more smoothly when the two do not build into sticky clumps on your fingers. These coins are best served straight from the oven, when their contrast of tender vegetable and crunchy edge is strongest.

Jump to the ingredients

Crisp Parmesan-coated zucchini coins with thin green edges.

Thin slices and a light coating

Quarter-inch zucchini rounds soften quickly while retaining a recognizable vegetable center. Pat them dry rather than giving them a long salting stage. Mix the oil into the panko so the crumbs color instead of staying pale. Press the coating on gently, without building a heavy shell. Turn the coins once with a thin spatula and keep space between them on the trays. A loose layer on the serving platter lets steam escape; a deep pile softens the lower pieces. Have the rest of the meal ready before these come out of the oven, because their crispness is best immediately.

Ingredients

  • 1 pound small zucchini, cut into 1/4-inch rounds (450 g)
  • 1/4 cup all-purpose flour (30 g)
  • 2 large eggs
  • 1 cup plain unseasoned panko breadcrumbs (60 g; choose pepper-free)
  • 1/2 cup finely grated Parmesan (40 g)
  • 2 tablespoons olive oil
  • 1/2 teaspoon fine salt

Set out

Two large rimmed baking sheets, Shallow bowls, Clean kitchen towel, Thin spatula

Allergens

Wheat, egg, milk. Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 425°F/220°C. Line two baking sheets with parchment. Pat the zucchini rounds thoroughly dry.
  2. Place the flour in one shallow bowl. Beat the eggs in a second bowl. Mix the panko, Parmesan, oil, and salt in a third bowl until the crumbs are lightly moistened.
  3. Coat each zucchini round lightly in flour, shaking off the excess. Dip in egg, let the excess drip away, then press into the crumb mixture on both sides.
  4. Arrange the coins in one layer on the sheets, leaving space between them.
  5. Bake for 10 minutes. Turn each coin with a thin spatula, swap the positions of the trays, and bake for 8–10 minutes more, until golden and crisp and the zucchini is tender.
  6. Serve promptly in a loose layer on a platter.

A useful detail

Choose plain panko: many seasoned breadcrumb blends contain black pepper or chili.

Make it your own

  • Use finely grated pecorino in place of Parmesan, reducing the added salt to 1/4 teaspoon.
  • Add 1 teaspoon finely grated lemon zest to the crumb mixture before coating.

Keep it well

Refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or colder for up to 3 days. Reheat on a rack in a 400°F/200°C oven to 165°F/74°C; the crust will be less crisp than when freshly baked.