My son Josh is 10 years old. He recently became interested in cooking and baking. We watch the cooking shows, and he especially likes the programs where kids are competing. It’s fun seeing all the creations these talented kids are making. I told Josh maybe one day he will be on a cooking show if he keeps up with his interest in cooking and baking.
So, that brings me to this recipe today. Josh recently had an assignment in class to go into the kitchen with someone from his family to make a recipe that’s a favorite of his, then share the recipe and photos. The class had just finished a touching book called “Saturdays and Teacakes.” It’s a story about a ten-year-old boy who rides his bike every Saturday to visit his grandma, who he calls Mammaw. They mow the lawn, pick vegetables, eat lunch together and make teacakes together. It’s a memory he will never forget.
This was right up both our alleys since we already love to cook and bake together. I hope you enjoy these delicious zucchini coins, as Josh calls them. A great recipe the whole family will love. Enjoy being in the kitchen with your kids!
Cooking Crispy Zucchini Coins with My Son Josh
- ½ cup plain bread crumbs
- ¼ cup grated parmesan cheese
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ½ cup skim or low fat milk
- 2 small to medium zucchinis, rinsed, dried, and cut into coins
- olive oil cooking spray
- Preheat oven to 425 degrees, place parchment paper on a cookie sheet and set aside.
- Combine first 5 ingredients in a medium bowl. Mix around with a whisk.
- Pour milk into another bowl.
- Dip coins into milk first, then coat with breadcrumb mixture.
- Place on prepared cookie sheet. Spray with cooking spray over coins. Turn coins over after 15 minutes to brown on both sides. Bake for another 15 minutes or until crispy and lightly browned.