I think these zucchini coins taste like the fried appetizer that is sold in many restaurants, but without the fat. If you like, serve them with My Buttermilk Dressing on the side for dipping.

1/4 cup buttermilk
3/4 tsp seasoned salt
1 medium zucchini, sliced 1/4″ thick, about 8 oz
1 extra large egg, beaten
1 cup fresh bread crumbs
1/2 cup Parmesan cheese, grated

1. In a large zip-top bag, combine the buttermilk and seasoned salt. Add the zucchini and shake to make sure all the zucchini is bathed in the buttermilk mixture. Let stand 15 minutes.
2. Transfer 2 Tbsp. of the buttermilk mixture to a small shallow bowl and whisk in the beaten egg. Drain the zucchini. In another shallow bowl combine the bread crumbs and Parmesan.
3. Dip the zucchini slices into the egg mixture and then into the bread crumbs. Pat the breadcrumbs onto the zucchini to form a crust, then transfer the slices onto a wire rack that has been misted with non-stick spray and set onto a baking sheet. Let the breaded zucchini stand at least 15 minutes. If you like, you can prepare the zucchini up to this point and refrigerate until needed later in the day.
4. Preheat the oven to 400°. Bake the zucchini on the wire rack for 20 minutes or until golden brown.

Servings: 4