Zucchini Coins with Marinara and Parmesan

This is my new favorite side dish or appetizer. I created these with some of the leftover marinara, panko crumbs, and Parmesan I used for the Chicken ParmesanI was making for dinner. The zucchini coins were simple and quick to make and tasted wonderful! I loved the flavors and textures of this dish with the soft zucchini and marinara sauce, the salty cheese, and the crispy panko. I will be serving these the next time I need an appetizer or nice side dish.

Zucchini Coins with Marinara and Parmesan:
Recipe and photos by For the Love of Cooking.net
 
  • Olive oil
  • 2 zucchini, sliced into thick slices
  • Sea salt and freshly cracked pepper, to taste
  • Marinara
  • Parmesan cheese, shredded
  • Italian seasoned panko crumbs

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Slice the zucchini into thick slices. Toss the zucchini coins with a drizzle of olive oil, sea salt and freshly cracked pepper, to taste, until evenly coated. Place the coins on the baking sheet then spoon a bit of marinara on top, followed by Parmesan cheese, and a bit of panko crumbs.

Place into the oven and bake for 15-20 minutes or when the zucchini is just tender and the panko is golden brown. Serve immediately. Enjoy

 

Click here for a printable version of this recipe – For the Love of Cooking.net



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9 Responses to “Zucchini Coins with Marinara and Parmesan”

  1. 1

    grace — December 2, 2010 @ 6:58 pm

    what a great idea! the zukes make a great platform for any number of toppings. i like the name, too. coins. so clever.

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  2. 2

    DeniseJo — December 3, 2010 @ 11:59 pm

    These look amazing!! I will definitely try them! I just started my own cooking blog as I to have a love for cooking :)

    [Reply]

  3. 3

    Culinary Cory — December 5, 2010 @ 3:52 pm

    These sound awesome!

    [Reply]

  4. 4

    Alex Post — December 5, 2010 @ 4:33 pm

    Perfect zucchini appetizers. I plan to make these in the next couple of days. I really enjoy reading your blog. One of the best food blogs out there.

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  5. 5

    MegSmith — December 6, 2010 @ 3:59 am

    These look so great! I will definitely be making these during Christmas. What a fantastic idea, thank you for sharing, I can not wait to try them.

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  6. 6

    Chris — December 6, 2010 @ 4:11 am

    Zucchini coins…now THIS is a monetary fiscal policy I can get behind!

    Great recipe, Pam! Perfect appetizer for this time of year and it's holiday parties.

    [Reply]

  7. 7

    spirit2go — December 7, 2010 @ 6:00 pm

    These were delicious, but only if really warm. At room temp, the zucchini has an unpleasant watery sensation. But love the taste when hot. Also, a smaller round of zucchini is better for a more comfortable 1-bite piece.

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  8. 8

    Jessica Imperial. — May 9, 2011 @ 6:30 pm

    I absolutley love your blog… You make everything easy to understand for us rookie cooks and the posts are always enjoyable to read. I'm definitely following your blog now! Please update me if you have a twitter as well.

    -Jessica Imperial

    [Reply]

  9. 9

    Noah Berkowitz — February 3, 2012 @ 3:49 am

    Great! I will take your idea anyway I love eating cucumber why not create a trick on it.

    [Reply]

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