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Crispy Zucchini Coins

Crispy Zucchini Coins


These veggie bites will disappear quickly. Even veggie-haters will love this tasty snack, perfect as a guest pleasing appetizer or a side dish.

Serves: 10 (Serving= 1/3 cup zucchini and about 2 Tablespoons sauce)


  • ¼ cup low fat buttermilk
  • ¼ cup egg substitute or 1 egg
  • ½ cup panko bread crumbs, plain (use gluten free for GF version)
  • ½ cup bread crumbs, whole wheat, plain (use gluten free for GF version)
  • ¼ cup grate Parmesan cheese
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • 3 medium zucchini, cut into 1/4-inch slices
  • Cooking spray


  • ½ cup light sour cream
  • ½ cup light mayonnaise
  • ¼ cup red bell pepper, finely chopped
  • ¼ cup onion, finely chopped
  • 2 Tablespoons lime juice, freshly squeezed
  • 1 Tablespoon fresh cilantro, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon apple cider vinegar


  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a shallow bowl, combine buttermilk and egg substitute. In another shallow bowl, combine the bread crumbs, cheese, chili powder, garlic powder and cumin.
  3. Dip zucchini in buttermilk mixture, then bread crumb mixture.
  4. Place on baking sheets coated with cooking spray. Bake for 20-25 minutes or until golden brown, turning once.
  5. In a small bowl, combine the sauce ingredients and stir. Serve with zucchini.