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
- 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.