I’m one of the lucky ones – my children are pretty good about eating their veggies. (Better than their Momma really!) But I think even picky eaters would gobble up these crispy zucchini coins.
zucchini, cut into thin cirlces
egg white, beaten
Italian seasoned bread crumbs mixed with a little parmesan cheese
Dip the zucchini slices first into the egg whites and then into the bread crumb mixture, turning to coat both sides. Place slices on a cookie sheet and bake at 450 until golden and crispy.
